Delicious 'seekh kabab' of Robson All India

RECIPE

1kg mince
100 gm roasted gram
2 medium onions sliced
2 inch piece ginger
6 cloves garlic
1 tsp zeera2 inch square piece raw pappaya
salt and lal mirch powder to taste
2 tsp dhanla powder
100 gm ghee

Grind the roasted gram finely and fry the onions till brown, grind separately the ginger, garlic zeera, fried onions and raw papaya.Add these to the meat, together with the salt, dhal mirch and dhaniya and mix well. Next, take iron rods, a quarter of an inch in diameter, and cover the middle portion with a handful of prepared meat holding the rod vertically. Press the meat with the palmof your hand, till it is about seven inches long and one inch thick. Dip your hand in water  occasionally so that doesnt stick to the hand. Place the rods on supports, three or four inches above a charcoal fire, and rotate gradually so that seekh is roasted all round. Do not keep the rod too close to fire. Soak a piece of cloth in ghee and squeeze it  over the kababs two or three times while roasting. when they are quite brown, gently slide the kababs off the road on to a serving dish. Garnish with finely sliced onion rings, and serve immediately.