Ingredients

• 1 kg qeema (beef or mutton)
• 200g kidney fat (optional – used for fine binding)

Masala

• 1 tsp brown onion paste
• 1½ tbsp brown cashew paste (optional)
• 2 tbsp ghee
• 1 tbsp ginger garlic juice
• 2 tbsp raw papaya (with skin), paste
• 1 tbsp prepared Galawat ka masala
• 1 tsp Kewra water (careful / optional)
• 1 tsp rose water (careful / optional)
• a pinch of red chile powder
• Sprinkle of ghee, used while frying kababs
• Sprinkle of milk, used while frying kababs
• 50–75g of gram flour (bhuna besan)used max if no Kidney fat is used
• salt, to taste

For Galawat ka masala

• ¼ tsp allspice (optional)
• 1 tsp black peppercorns (kali mirch)
• 1 tsp black cumin Seeds (zeera)
• 4-5 cloves (laung)
• 5-6 green cardamom pods (elaichi)
• 1 star anise
• 2 bay leaves (tez patta)
• 1 tbsp dry rose petals (for smell / optional)
• ¼ tsp small nutmeg (jaifal)
• 1 mace
• ½ tsp black cardamom pods (badi elaichi)
• a pinch of saffron (zafran)
• 1-inch cinnamon (dalchini)

For Smoking 

• 2 small pieces of coal
• 3-4 cloves
• 1 tsp ghee

Directions

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.

Spice Mix

Heat a pan on medium low flame. Add in mace, black cardamom, green cardamom, cumin seeds, black cumin seeds, cloves, black peppercorns, 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.

Kababs

In a mixing bowl combine minced meat, prepared spice mix, ginger garlic paste, raw papaya, kewra water, rose water, salt, bhuna besan and mix well.

Make a shallow hole in the center of the mix put the onion peel, put 1/2 burning small piece coal, pour over desi ghee, leave covered for 2 – 3 minutes and then remove the Onion peel with coal, mix well the aroma in the mixture.

Let the meat marinade for minimum 2 hours or preferably overnight in refrigerator. Take the meat out of 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 the sides and evenly cooked. Remove the kababs on absorbent paper to remove the excess fat.

Tips

Dhungar (Smoke) gives it the uniform taste / smell.

Use all khada / bhuna masala for Khusbu.

Sprinkle of milk & ghee makes the Kababs soft.

Always remove your pan from the stove, keep aside for 1 minute and then turn the other side, kababs would never break.

Never try to make a perfect tikki (patty), just roll the qeema in your wet hand and throw it on the pan.

Just use 15 – 20% more papaya and you do not have to keep the masala away, just start frying.