Preparation Time: 30 minutes 

Cooking Time: 45 Minutes 

Serves: 5

Ingredients:

For Mincing:

• 1 Kg Minced Mutton and 200 gms Kidney Fat 

For Kebabs:

• 1 tsp brown onion paste
• 1½ tbsp brown cashew paste  
• 2 tbsp ghee 
• Salt, to taste
• 1 tbsp ginger garlic juice 
• 2 tbsp Raw Papaya (with Skin), paste 
• 1 tbsp prepared galouti ka masala 
• 1 tsp Kewra Water
• 1 tsp Rose Water
• A pinch of red chilli 
• Sprinkles of Ghee 
• Sprinkles of milk

For Galouti ka masala:

• 1 Betel leaf root 
• 20 gms Vetiver root
• ¼ tsp Long pepper 
• ¼ tsp Allspice 
• 1 tsp Black Peppercorns
• 1 tsp Black Cumin Seeds
• 4-5 Cloves
• 5-6 Green Cardamoms 
• 1 star anise 
• 2 bay leaf
• 1 tbsp Dry Rose Petals
• 1 tbsp Stone Flower/Mountain Moss 
• ¼ tsp Small Nutmeg
• 1 Mace
• ½ tsp Black Cardamoms
• a pinch of saffron
• 1 inch Cinnamon
• ½ inch Sea foam 
• 1-2 Wild berries

For Smoking: 

• 2-3 Coal 
• 3-4 cloves
• 1 tsp ghee

For Mooli Aur Alsi Ki Chutney:

• 1 tbsp Flax seeds
• 4-5 black pepper 
• 1 -inch Ginger, grated  
• Salt, to taste 
• 2 Green Chilies, finely chopped 
• 1 tbsp Fresh Coriander, chopped 
• ½ Cup White Radish, grated & squeezed out water  
• ½  Cup Curd, beaten 

For Serving:

• 4-5 mini parathas  
• 1 Large Onion, cut into roundels
• 1 Lemon, cut into wedges 
• Few Fresh Mint Leaves

Process: 

• For Mincing: Combine minced mutton and kidney fat, mix. Mince the mutton in a mincer or in a mixer grinder, repeating the process twice. Set aside. 
• For Spice Mix: Heat a pan on medium low flame. Add in mace, black cardamoms, green cardamoms, cumin seeds, black cumin seeds, cloves, black peppercorns, stone flower and dry roast till they are fragrant. Turn off the flame and grate the nutmeg in the pan, add in dry rose petals and mix well. Let the spices cool down completely. Grind the spices to a fine powder.
• For Kebabs: In a mixing bowl combine minced meat, prepared spice mix, ginger garlic paste, raw papaya, kewra water, rose water, salt and mix well. Let the meat marinate for minimum 2 hours or preferably overnight in the refrigerator. Take the meat out of the refrigerator. Now take a flat pan. Heat ghee on medium heat for shallow frying. Wet your hands with water and take a portion of meat mixture and directly place on the pan while shaping them into patties. Fry till golden crust is formed on both sides and evenly cooked. Remove the kebabs on absorbent paper to remove the excess fat.
• For Mooli Aur Alsi Ki Chutney: In a pan lightly toast alsi and black pepper and crush them corsley. Now add ginger, salt, green chilli, coriander, white radish and curd mix well.
• For Serving: Arrange kebabs on a plate and serve along with mooli aur alsi ki chutney, laccha onion and lemon wedge. Garnish with some mint leaves.