|
Ingredients
|
Quantity
|
|
Boneless lamb – cubed
|
500gms
|
|
Kidney fat
|
75gms
|
|
Raw papaya
|
40gms
|
|
Salt
|
to taste
|
|
Saffron
|
1 gm
|
|
Kewra essence
|
a few drops
|
|
Brown onion paste
|
25gms
|
|
Cashewnuts paste
|
20gms
|
|
Ghee
|
50gms
|
|
Coal
|
1 piece
|
|
Grind to
a paste :
|
|
|
Kashmiri chilli powder
|
2gms
|
|
Black peppercorns
|
2gms
|
|
Black cardamom
|
1 gm
|
|
Nutmeg powder
|
a pinch
|
|
Petal mace
|
1
|
|
Cardamom powder
|
1 gm
|
|
Cloves
|
2gms
|
|
Cinnamon
|
2cm
|
|
Rose petals
|
a few
|
Clean the lamb and mince along with kidney fat six to seven times.
Add raw papaya paste, salt and the ground masala paste. Mix well.
Add roasted chana powder, saffron, kewra essence, brown onion
paste, Cashew nut paste and 10 g desi ghee. Mix well. Smoke the prepared mince in
a closed container.
