Ingredients
- 2 lb. lamb very finely minced
- 1 tbsp. ginger paste
- 2 tbsp. garlic paste
- 2 tbsp. butter
- 4 tbsp. raw papaya paste
- 1/2 tsp. National red chili powder
- 1/4 tsp. mace powder
- 4 tbsp. Bengal gram flour, lightly roasted
- National Salt to taste
- 3 tbsp. oil/ghee to fry the kababs
Steps to Make It
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Add all the ingredients (except the ghee) to the lamb mince and mix well.
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Refrigerate the whole mix for 1 hour.
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Remove the mix from the refrigerator and form into patties.
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Heat the ghee in a heavy-bottomed skillet (on a medium flame) and fry the kababs till golden on both sides.
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Cool on paper towels. Serve with mint coriander chutney.
