Portions : 4
- ½ kg Mutton cubes, finely minced
- 1 ½ tbsp Raw papaya paste
- ½ tsp Garam masala powder
- ¼ tsp Cardamom powder
- ¼ tsp Mace powder
- ¼ tbsp Fried onion paste
- ¼ tbsp Fried garlic paste
- Salt to taste
- Red chilli powdered to taste
- ¼ tsp Black Pepper powder
- ½ tbsp Fresh coriander, finely chopped
- 1 ½ tbsp Roasted gram flour
- 1 ½ tbsp Clarified butter
- ½ tsp Saffron water
- 50ml clarified butter for shallow frying
- In a bowl combine the mutton mince with the raw papaya paste and all ingredients listed. Mix well.
- In a deep vessel place the mince towards the inner side of the container. In the empty place at center, place a small bowl and in it, place some live coal, and pour a drop of ghee and quickly cover the bowl with a lid allowing the mince to smoke for five minutes.
- Remove the lid and mix the mince well and form into small balls of about 25 gms each and flatten them into patties.
- Heat a griddle to medium heat, sprinkle the clarified butter evenly on it.
- Place the flattened patties and cook on a griddle, taking care not to turn very often, give even colour on both sides and serve with onion rings and lemon wedges.
This recipe is contributed by none other than MasterChef Shareef from the Quereshi family at ITC Dumpukht. This recipe has been with them for generations and we are humbled by the fact that he has agreed to share this with our blog.