Kaccha Kabab

Methods/steps

Roast the coriander and aniseed on a tava. Then grind all the spices together. Mix with the papaya and minced meat and grind to a paste. Place the mixture in a saucepan. In the center make a small hole and put a piece of live charcoal in it. Heap onionskins over this. Add a little ghee to the coal; and then seal the saucepan tightly so that the smoke generated by the coal and onionskin cannot escape. This is the most difficult part of the operation; and gives the kabab its unusual; smoked meat flavour. When smoking stops; remove the coal and onionskins. Add dry; coarsely ground gram (without its brown skin) to the meat. mix well. Form into kababs and fry on both sides in smoking hot ghee.