Marinate meat in salt, yogurt and papaya for approximately two hours.
Roast chickpeas, white cumin, poppy seeds, almonds, and coconut together and then grind well.
Then add crushed spice mixture, all spice, green cardamom and red chilli in meat.
Now add little cooking oil and cook meat on low flame for an hour.
When cooked through, place a piece of onion on top of kebabs in center.
Now place a inflamed coal on top of it.
Drizzle a little oil on coal and cover tightly.
After five minutes, put kebabs in dish and sprinkle mint leaves and green chilli.
Serve hot with lemon quarters, sliced onions and naan.
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