Lucknowi galouti kebab

Step 1: Heat 1 tbsp of 4 tbsp ghee in a frying pan over a medium heat and fry 1 onion for 10–12 minutes, until deep golden and crisp. Drain on paper and crumble.

Step 2: In the same pan, toast 2 tbsp gram flour (besan) over a low heat for 2–3 minutes, stirring, until it smells nutty and turns a shade darker. Tip onto a plate to cool.

Step 3: Put 1 ⅛ lb lamb mince in a food processor with 2 tbsp raw green papaya, 1 ½ tbsp ginger-garlic paste and 1 tsp salt and blitz for 2–3 minutes, scraping down the sides, until it is a very fine, smooth paste.

Step 4: Add the fried onion, toasted besan, 1 tsp Kashmiri chilli powder, 1 tsp garam masala, ½ tsp ground green cardamom, ¼ tsp ground mace, ¼ tsp ground nutmeg, 1 tsp rose water or kewra water and 1 pinch saffron threads with its milk, plus 1 tbsp more ghee, and pulse until evenly mixed.

Step 5: Scrape into a bowl, cover and chill in the fridge for at least 1 hour (up to 4 hours). Don't go much longer; the papaya keeps softening the meat and it turns mushy. Wash everything that touched raw meat.

Step 6: With wet hands, shape the mixture into 16 small patties, about 1 cm thick and 5 cm across. Keep them on a tray in the fridge until you fry.

Step 7: Heat 1 tbsp of the ghee in a heavy non-stick pan or flat tawa over a medium-low heat. Fry the kebabs in batches for 3 minutes, until a deep brown crust forms underneath. Common mistake: turning them too early or pressing down; they break apart. Only move them once the crust has set.

Step 8: Turn gently with a thin spatula, adding the rest of the ghee as needed, and fry for 2–3 minutes more. They must be cooked through to 160°F/160 °F inside, with no pink in the middle. Drain on paper.

Step 9: Serve straight away with 1 red onion, 4 lemon wedges, mint chutney and parathas.