Ingredients
Lamb mince 100 gm
Cardamom powder 1 tsp
National Garlic paste 45 gm
National Ginger paste 45 gm
Mace (javitri) powder 2.5 gm
Oil to shallow fry
Raw papaya paste 75 gm
National Red chilli powder 1 tsp
Roasted gram flour, powdered 45 gm
National Salt to taste
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Cooking Directions
Freeze mince for 15 minutes.
Mix the ginger, garlic and papaya pastes,National red chilli powder, National salt, mace, cardamom and roasted gram flour with the mince.
Divide into 28 portions and roll into balls between the palms.
Flatten balls slightly and shallow fry over low heat till both sides are light brown.
Serve with mint chutney, salad and biryani.
