INGREDIENTS
- 500 gm (about 1 lb) minced lamb or mutton
- 90 gm (3 oz) fresh papaya, mashed to a pulp
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp desiccated coconut, toasted
- 2 tsp poppy seeds, toasted
- ¼ tsp grated nutmeg
- 8 cloves
- 5 green cardamom pods
- 4 black peppercorns
- 2 black cardamom pods, seeds only
- 2 mace blades (or 1 generous pinch ground mace)
- 1 small piece of cinnamon bark
- 250 ml (1 cup) sliced onion
- 175 ml (3/4 cup) ghee
- 60 ml (1/4 cup) minced coriander leaves
- 1 tbsp minced green chilies
- 3 tbsp chickpea flour
- 1 egg
METHOD
- Combine minced meat, papaya, ginger, garlic, chili powder, and salt in a mixing bowl.
- Add coconut, poppy seeds, nutmeg, cloves, green cardamom, peppercorns, black cardamom, mace, and cinnamon to the bowl of a spice grinder, and pulverize.
- Add ground spice to the meat mixture and mix well.
- Cover and set aside in the refrigerator for a minimum of 4 hours and up to overnight.
- Meanwhile, in a skillet on medium heat, fry the onion in 125 ml (1/2cup) of the ghee until brown and crisp.
- Remove onions with a slotted spoon and set aside to drain on paper towels.
- Mince, and transfer to a mixing bowl. Add the coriander leaves, chilies, flour, and egg, and mix well.
- Add to the cold meat mixture, and mix thoroughly. Shape into patties of desired size, arrange on a tray, and set aside in the refrigerator for a minimum of 30 minutes.
- Heat a non-stick skillet on medium. Add the remaining ghee, and sear the patties until bronzed—2-3 minutes per side.
- Serve on a warm platter garnished with lemon wedges