Name: DHUNGAR GOSHT KEBAB
Yield: 15 servings
Cuisine: North Indian
Ingredients: 2500 Gm Baby lamb boneless; 400 Gm Raw papaya; 50 Gm Ginger paste; 60 Gm Garlic paste; 500 Gm Brown onion paste; 100 Gm Brown cashewnut paste; 10 Gm Kewra water; 1 Gm Saffron; 200 Gm Roasted chana dal; 8 Gm Green cardamom; 4 Gm Mace; 4 Gm cloves; 4 Gm Cinnamon; 300 Gm Ghee; 10 Gm Salt

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DHUNGAR GOSHT KEBAB — Formulation & Method | CuliNect