Prepare a fine paste of mutton and lamb fat by passing it through mincer for 3-4 times.
Combine the mutton mince with a fine paste of papaya.
Now it’s time to add the real flavors to the dish. Add the roasted gram flour powder, red chili powder, salt, ginger and garlic paste & egg.
To impart a unique smoky flavor, place a live coal in the center with some fats and clove and cover immediately. Don’t forget to mix galawati masala into the above mixture.
Make round medallions of the lamb mixture of about 60 gm each.
Heat some oil in a pan & place the kebabs carefully in it.
Cook on both side till well done and serve hot with lemon wedges, onions & mint sauce.
