In a pan, dry roast few seeds of crushed kebab cheeni, pathar ke phool, 4 green cardamom, 1 cinnamon stick, 1 tea spoon of coriander seeds, 1 tea spoon of cumin seeds, 1 tea spoon of fennel.
In a mortar and pestle, add these spices and grind them together.
Add the mince meat to the masala in the mortar and pestle and grind for 2 - 3 minutes.
Add 1 tbsp of ginger and garlic paste, 1 table spoon of raw papaya paste, 1 table spoon of ghee, 1 tea spoon of red chilly powder, salt and pound the keema for 30- 40 minutes.
Make elongated patties by making round balls and pressing it flat and rolling it and refrigerate the kebab for 1 hour.
Heat the ghee on a heavy-bottomed skillet (on a medium flame) and shallow fry the kababs till golden on both sides.
Cool on paper towels.
Garnish and serve hot in a serving plate.
In a pan, heat a table spoon of oil and add chopped coriander leaves, mint leaves and green chillies.
Add butter and lime.
Spoon and garnish it on the serving plate along with the kebabs.
Key Ingredients: keema, vegetable oil, clarified butter, gramflour, star anise, papaya, ginger, garlic, mace, green cardamom, cinnamon, coriander seeds, fennel, cumin seeds, paprika, bengal gram flour, salt, red chilli, coriander leaves, mint leaves, lemon, butter