In a food processor add 500 gm mutton mince and blend till the mince ground is finer. Keep aside.

In a chopper add 1 to 2 medium size onions, 8 to 10 garlic cloves, 2 inch ginger, 3 green chillies. Chop coarsely. A knife can also be used instead of an electric chopper.

Transfer the chopped onion ginger garlic to a muslin cloth and squeeze out the excess moisture.

In a large mixing bowl add the mutton mince and the chopped mixture. Add 1 tbsp red chilli powder, 1 tbsp coriander (dhaniya) powder, 1 tsp cumin (jeera) powder, ½ tsp turmeric powder, 1 tsp garam masala, 1 tsp amchur (dried mango) powder, 1 tsp black salt (kala namak), ½ tsp black pepper powder, 2 tbsp coriander leaves, 2 tbsp mint (pudina) leaves, 2 tbsp raw papaya paste, 2 tbsp ghee, salt to taste. Mix and combine well. Optionally a little gram flour can be used for binding the ingredients together.

Over the mixture and marinate for 1 hour.

Uncover, make a hole in the centre of the mixture and place a bowl with hot charcoal. Add a little ghee and cover the bowl. Allow it to smoke for 2 to 3 minutes so that the smoke from the burning ghee and coal is absorbed by the mince.

Wet hands and shape the kebab. Insert a skewer through the kebab and press it tight.

Heat a flat pan and add 1 tbsp ghee for frying. Place 2 to 3 kebab skewers in the pan and cook on medium flame till kebabs are cooked and evenly golden brown on all sides.

Remove from the pan and brush with melted butter. Serve with onion rings and lime wedges.