Ingredients
Lamb leg 1 kg/2 1/4 lb
National Ginger paste 50g/ 3 tbs
Papaya (raw) 75g/ 2 1/2 oz
Butter 50g / 3 tbs
National Red chili pd 5g/ 1 tsp
National Salt
National Kabab Masala
Mace pd 3g/ 1/2 tsp
National Cardamom pd 5g/ 1 tsp
Channa dal flour (roasted) 40g / 4 tbs
Ghee to shallow fry.
Cooking Directions
The lamb: Clean, debone, mince and refrigerate for 15 minutes.
The papaya: Peel deseeds, put in a blender and make a fine paste.
The patties: Mix all the ingredients, except ghee, with the refrigerated mince and mince the mixture.
Divide into 32 equal portions and make balls.
Apply a little melted ghee on the palms and flatten the mince balls into round patties (approx 2 inch diameter).
Heat ghee on tawa and shallow fry over low heat until both sides are evenly brown.
