Ingredients
Meat (lamb) – 1 kg ?
Fat (kidney) – 250 gm
Vanilla root – 1
Khus root – 1
Sandal powder – 2.5 gm
Gondh (Gum Arabica) 1 pinch
Flax seeds – 2.5 gm
Pistachio powder – 5 gm
Kebab chini – 5 gm
A few rose petals
Saffron – 2.5 gm
Process
Make a mince of the meat and the fat and pass through the mincer for 10-12 minutes till it becomes a fine paste. Now, add the spices to the mixture and mix well. Skewer onto a rounded wooden stick covered with a silk dorra and cook over a charcoal grill until done. Remove dorra and serve.
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