Ingredients:
3 Tbsp hung curd
3 Tbsp raw papaya paste
1 kg mutton cubes
1 Tbsp kabab chini powder
Salt to taste
1 tsp red chilli powder
1 1/2 Tbsp garlic paste
1 1/2 Tbsp ginger paste
Desi ghee
1 Tbsp rose petal powder
1 tsp black pepper powder
2 tsp poppy seed paste – boiled and ground
1 Tbsp kachri powder
1 tsp green chillies
1 1/2 tsp garam masala
2 Tbsp coriander and mint leaves
1 tsp coriander powder
1 tsp pathar ke phool powder
1/2 tsp green cardamom powder
1 tsp royal cumin seeds
Method:
In a thick bottomed dish, marinate the mutton cubes with the garam masala, salt and red chilli paste, ginger and garlic paste, mix together.
Add the rest of the dry masalas and raw papaya paste and mix again.
Then add the curd and continue mixing.
Add the coriander green chillies and mint leaves, mix it and leave to marinate for at least 1 hour.
Now cook the marinated mutton cubes on a slow fire for 20-30 minutes.
Put the cubes on a skewer and pan grill them with a bit of ghee for 6 -7 minutes. Serve hot with onion rings and mint chutney.