|Cinnamon||5 Gram (2 Centimeter)|
|Coriander seeds||1 Tablespoon|
|Ginger||12 1⁄2 Gram|
|Poppy seeds||1 Tablespoon|
|Curd||1⁄2 Cup (8 tbs)|
|Meat pasandas||500 Gram (Meat Fillets)|
|Onions||2 Large, chopped|
|Meetha ittar||3 Drop|
1 Grind the pepper, cloves and cinnamon to a powder. Grind the red chillies, coriander and ginger to a paste. Separately grind the poppy seeds, chironji and magaj to a smooth paste.
2 Mix all the ground spices with half the curd and salt. Add half ghee. Soak the pasandas (beat them slightly at first) in it for 4 hours.
3 Heat the remaining ghee in a non-stick skillet. Add the chopped onion and saute till soft about 2 minutes. Add the meat and remaining curd and cook on a gentle heat. Add the saffron mixed with a little warm water. Stir meat twice in between.
4 When the meat is half cooked take out, cool and put on skewers. Finish cooking over a slow fire or in an oven.
5 Finally sprinkle the meetha itar and serve hot.