Roast the coriander and aniseed on a tava.
Then grind all the spices together.
Mix with the papaya and minced meat and grind to a paste.
Place the mixture in a saucepan.
In the center make a small hole and put a piece of live charcoal in it.
Heap onionskins over this.
Add a little ghee to the coal, and then seal the saucepan tightly so that the smoke generated by the coal and onionskin cannot escape.
This is the most difficult part of the operation, and gives the kabab its unusual, smoked meat flavour.
When smoking stops, remove the coal and onionskins.
Add dry, coarsely ground gram (without its brown skin) to the meat.
mix well. Form into kababs and fry on both sides in smoking hot ghee.
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