Dum Ke Kabab Dish

From Kebab Section of Hyderabad

• 1 kg kheema
• 250 gms onions, sliced fine and fried crisp
• 1 tsp papaya paste
• 1 tsp kabab chini
• 1 ½ tsp garam masala
• 2 tsp adrak-lasan paste
• 2 tsp khus-khus (powdered)
• A handful of pudina and kothmir, chopped
• Salt to taste

Wash and drain the kheema, then grind it on a still-putta or pass through a grinder.

Add all the ingredients and mix properly before setting aside, to marinate for 2 hours.

Divide the mixture into equal sized small balls and grill over charcoal with ghee or oil.

Serve hot.