Iftar recipe: Galouti kebab

For the kebab

600g fine lamb mince lamb (close to pureed)

15g rose petals, dried

1 tsp cardamom powder

1 tsp cloves powder

1 tbs rose water

50g onion paste, browned

30g raw papaya paste

1g saffron, soaked in 2 tbs hot water

3 tbs gram flour (besan), roasted

2 tbs Kashmiri chili powder

1 tsp all spice

Salt to taste

1 tbs kewda water (pandanus water)

For smoking

2 charcoal pieces

1 tsp ghee (clarified butter)

For chutney

50g fresh mint

50g fresh coriander

1 tsp curry leaves

1 green chili, deseeded

75ml olive oil

50ml water

Salt to taste

Juice of one lemon

For the kebab

1 Mix mince with raw papaya paste and set aside for 30 minutes.

2 Add all the spices, gram flour, rose petals and water, and kewda water to mince. Mix well.

3 Add browned onion paste (fry onions till golden brown and blitz).

4 Smoke the mix in a closed container. Place the mix in the container, making a slight well in the centre. Place the hot coal in aluminum foil in the well. Add ghee on hot coal and cover the bowl.

5 Once mince meat mix is smoked leave it in fridge for few hours.

6 Just before cooking make 30g size patties. Pan fry the patties till golden brown.

7 Serve with chutney

For the chutney

Blend all the ingredients together to make chutney.

Chef Abs cooks on the show Flavours of Ramadan on Sony TV