Shahi Gilawat Ke Kebab

From the Foodcourt column, Weekend.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 500  g  boneless spring lamb
• 3  tablespoons  grated raw papayas
• 1  tablespoon  grated ginger
• 1  tablespoon  crushed garlic
• 2  tablespoons butter
• 1⁄4 teaspoon cardamom powder
• 1⁄4 teaspoon ground mace
• 1⁄2 teaspoon red chili powder
• 7 -8  saffron strands
• 1  drop  of vetivier  spice essence (kewda)
•  salt
•  oil, to fry

Directions

1. Combine everything except oil in a large bowl.
2. Mince in a meat mincer four times over until the meat is very fine.
3. Shape into kebabs about 2 inches in diameter.
4. Shallow fry the kebabs on an iron griddle (tawa) on very low flame until kebabs are brown on both sides and cooked inside.
5. Serve hot with mint and corriander chutney.