Prep: 1 hr
Cook: 10 min
Number of Portions: 04

Ingredients

  • Mutton mince (500gms) and Mutton fat (50 gms) minced together thrice from a mechanical meat mincer
  • Salt - to taste
  • Garlic paste - 50gms
  • Browned cashew paste-50gms
  • Yellow chilly powder - 2tsp
  • Green chilly paste - 2tsp
  • Rose water - 2tsp
  • Dried channa dal powder - 30gm
  • Cloves - 4 nos
  • Charcoal/wood piece(1x1) - 1 no
  • For Potli Masala :-Dried rose petals - 1tbsp
  • Bay leaf - 2nos
  • Pathar ke phool - 2gms
  • Green cardamom - 5gm
  • Chandan burada -10gm
  • Mutton fat - 50 gms
  • Raw papaya paste - 100 gms
  • Ginger paste - 50 gms
  • Brown onion paste - 100gms
  • Raw onion paste - 50 gms
  • Red chilly powder - 2tsp
  • Kewra water - 2tsp
  • Meetha ittar - 1 drop
  • Saffron - 1/2 gm
  • Desi ghee - 1tbsp
  • Potli masala - 2 tbsp
  • Shahi jeera - 1tbsp
  • Paan ki jad - 30gms
  • Javtri - 2gm
  • Khus ki jud - 4gm

Method

  1. Rub the minced meat with your palm. Add raw papaya paste, ginger paste, garlic paste, green chilly paste, salt, raw onion paste and keep aside for 10 mins.
  2. Lightly dry the saffron and crush it with a wooden pestle. Add 2 tbsp warm water and keep aside.
  3. Now add to the mince browned onion paste, browned cashewnut paste, yellow chilly and red chilly powder.
  4. Sprinkle potli masala and add kewra, rose water and meetha ittar. Pour saffron and dust with roasted channa dal powder.
  5. Now make a well in the centre and place a live burning charcoal or wood piece. Place the cloves on this and pour desi ghee on the live charcoal. Immediately cover with a tight fitting lid. This is an ancient way of smoking used in India and is called Dhungar.
  6. Leave aside for 20 mins. Remove the lid and mix well. Heat a tawa and pour in oil to shallow fry the kebabs.
  7. Lightly apply water on your hands and make round patties of the kebab and shallow fry on the tawa. Serve hot with ulta tawa parantha.