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. Key Ingredients: keema
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.
, vegetable oil
, clarified butter
, star anise
, green cardamom
, coriander seeds
, cumin seeds
, bengal gram flour
, red chilli
, coriander leaves
, mint leaves