INGREDIENTS: 600g lamb (thrice minced with 10 per cent lamb fat); 60g raw papaya paste; salt; 15g kabab masala; 60g flour of roasted channa; 15g fried onion paste; desi ghee for shallow frying kabab and frying eggs
PREPARATION: Add the raw papaya paste and salt to the mince, mix well and reserve for 30 minutes. Add the Surajmukhi masala, flour of roasted cha-nna, fried onion paste and mix well.
THE SMOKING: Crush 4 green cardamoms. Heat 1 tbs ghee in a frying pan, add the cardamom, stir over low heat until red, remove and keep aside. Put a few ‘live’ pieces of charcoal in a small metal bowl, place it in a large pan, spread the mince around the bowl, spread the stirred cardamom along with the ghee on the charcoal, cover with a lid and smoke for 30 minutes. Divide the smoked mince into 8 portions, make balls and then flatten between the palms into 3/4" thick round patties.
COOKING: Heat enough ghee on a walled griddle, add the patties and cook over low heat until a crust is formed on both sides (approx 10-12 minutes).
(As recreated by Jiggs Kalra)
