beef finely minced 1 to 1-1/2 kg (quantity may vary on the spice ratio you prefer) wash beef boti and then mix all spices then mince it in the mincer use 60% meat with 40% fat we mostly use 80/20% fat ratio in our regular curry meat salt 1 tsp red chili powder 2 tsp turmeric 1/2 tsp kachri powder 1 tsp orange food color 1 pinch dry roasted and crushed cumin and coriander seeds 1 /1 tbsp each garam masala pwd 1 tbsp mace and nutmeg pwd 1/4 tsp each pipli 1 ,kabab cheeni 8 ,black cumin 1 tsp, raw 2 tbsp or 1 thin slice or ripe papaya 1/4 cup green chilies to taste ginger 2 tbsp garlic 1/2 flower make a paste of chili,garlic,ginger and papaya make a powder of mace,nutmeg,pipli (long pepper),kabab cheeni (cubeb pepper)and black cumin (shah zeera) mix in the mince meat and give it smokey flavor and aroma by a piece of burnt coal then marinate over night make kabab and shallow fry in 2,3 tbsp oil on med heat for 10 to 12 minutes maximum. MY FACE BOOK PAGE: https://www.facebook.com/MaherazCooking PURI PARATHA: https://www.youtube.com/watch?v=AGXMpQPABO8&t=13s KABAB ROLL CHATNI: https://www.youtube.com/watch?v=SmOLwB5MbXM