INGREDIENTS
For the kebab
600g fine lamb mince lamb (close to pureed)
15g rose petals, dried
1 tsp cardamom powder
1 tsp cloves powder
1 tbs rose water
50g onion paste, browned
30g raw papaya paste
1g saffron, soaked in 2 tbs hot water
3 tbs gram flour (besan), roasted
2 tbs Kashmiri chili powder
1 tsp all spice
Salt to taste
1 tbs kewda water (pandanus water)
For smoking
2 charcoal pieces
1 tsp ghee (clarified butter)
For chutney
50g fresh mint
50g fresh coriander
1 tsp curry leaves
1 green chili, deseeded
75ml olive oil
50ml water
Salt to taste
Juice of one lemon
PROCEDURE
For the kebab
1 Mix mince with raw papaya paste and set aside for 30 minutes.
2 Add all the spices, gram flour, rose petals and water, and kewda water to mince. Mix well.
3 Add browned onion paste (fry onions till golden brown and blitz).
4 Smoke the mix in a closed container. Place the mix in the container, making a slight well in the centre. Place the hot coal in aluminum foil in the well. Add ghee on hot coal and cover the bowl.
5 Once mince meat mix is smoked leave it in fridge for few hours.
6 Just before cooking make 30g size patties. Pan fry the patties till golden brown.
7 Serve with chutney
For the chutney
Blend all the ingredients together to make chutney.
Chef Abs cooks on the show Flavours of Ramadan on Sony TV
