500 g mince

1 tsp ginger (pounded)

10 cloves garlic (crushed)

1 tsp pounded green pawpaw

1 tsp saumph (fennel)

1 tsp shah jeera

1 tsp whole dhunia (coriander)

10 black pepper

4 cloves

4 big elachi (cardamom)

1 onion grated

2 tblsp dhunia leaves

2 green chillies pounded

1 tsp chilli powder

1 tblsp yoghurt

Salt to taste

1 egg

Wash and drain mince.  Add ginger, onion, garlic, salt, dhunia, chillies and yoghurt.  Lightly roast the spices marked with asterisk, pound fine and add to mince.

Mix well and keep aside for 2 or 3 hours.  Add egg and green pawpaw and mix.  Mould into moothia shapes and fry in shallow oil.

Place kebabs in pot make space in centre for a small pot in which place a tablespoon of oil and a piece of burning charcoal.  Close lid for 5 minutes.  Serve hot.