Tunday Kababi

Ingredients

• •Minced meat
• •Raw papaya
• •Spice paste

Steps

1. 1Finely mince the meat, ideally using a fine mincer or food processor, so the texture becomes almost paste-like.
2. 2Peel and grate a small amount of raw papaya, then mix it thoroughly into the meat to help tenderize it.
3. 3Blend a spice paste from roasted gram flour, fried onions, ginger, garlic, and a mix of warm spices such as cloves, mace, and dried rose petals.
4. 4Combine the spice paste with the minced meat and papaya, kneading the mixture well with your hands for several minutes until it becomes smooth and slightly sticky.
5. 5Cover and refrigerate the mixture for at least 30 minutes to firm up, which makes shaping easier.
6. 6Wet your palms lightly and shape the mixture into small, flat, coin-sized patties.
7. 7Heat a small amount of ghee on a flat griddle over medium heat and shallow-fry the patties for two to three minutes per side until browned and cooked through, taking care not to press down so they stay tender.
8. 8Serve hot, traditionally with thin rumali roti and sliced onions.