A velvet smooth,
cardamom flavoured minced lamb kebab
Lamb mince 100
gm
Cardamom
powder 5 gm/1 tsp
Garlic paste
45 gm/3 tbs
Ginger paste
45 gm/3 tbs
Mace (javitri)
powder 2.5 gm/ 1/2 tsp
Oil to shallow
fry
Raw papaya
paste 75 gm/5 tbs
Red chilli
powder 5 gm/1 tsp
Roasted gram,
powdered 45 gm/3 tbs
Slat to taste
Freeze
mince for 15 minutes. Mix the ginger, garlic and papaya
pastes, red chilli powder, 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.
