20g/ 2/3 oz raw papaya
Large pinch red chilli powder
Salt to taste
Teaspoon each ginger and garlic paste, and roasted gram flour
100g/4oz onion, fried till golden
1/2 teaspoon kewra water
Pinch spices (powdered cardomom, cloves, mace, black pepper)
1/4 teaspoon rose water
For the bread100g/3 1/2oz flour
One crushed cardamom pod
Teaspoon each salt and sugar
40ml/1 1/2fl oz milk
Mix together all ingredients for the mince using only half the ghee and allow to rest in a fridge.
Mix together all ingredients for the bread and allow to rest.
Make small balls of the mince and cook over a hot plate.
Roll out the dough into 4mm-thick sheets and cut with cutter to get small discs. Cook on a hot griddle.
Place the lamb balls on the bread. Serve, garnished with green herbs.Reuse content