In a large tub combine boneless mutton, processed cheese, cashews, onions, ginger, garlic, green chillies and 4 tbsp salt. Mix thoroughly.

Add clove, mace, nutmeg, caraway seeds, black pepper, garam masala, degi mirch, green cardamom, black salt, additional salt, kasuri methi, extra garam masala, cumin powder, yellow chilli powder and chopped coriander. Work the mixture until sticky.

Pulse the mixture through a grinder for a fine paste. Fold in rose water, kewra water and additional degi mirch. Chill until firm.

Portion about 125 g per seekh, mould onto wide skewers and grill over medium-hot coals 12–15 minutes, rotating for even colour.

In a mixing bowl combine 300 g fatty mutton mince with salt, ginger-garlic paste, chopped green chillies, coriander, mint, grated cheese, chopped cashews, chopped almonds, degi chilli powder, coriander powder, crushed coriander seeds, shahi jeera, crushed black cardamom seeds and crushed peppercorns. Massage until pasty.

Transfer the mixture to a grinder jar and blitz to a smooth paste. Scrape back to the bowl, add the remaining 600 g mutton mince and grated boiled eggs, and work together until fully emulsified.

For smoke, heat a piece of coal until red. Nest it in a small steel bowl, add cloves and ghee, then place in the mince. Cover and smoke for 4–5 minutes. Discard coal, cover and refrigerate the mince until chilled and firm.

Divide the chilled mince into 6 portions. Skewer onto flat seekh skewers, pressing to form 15–17 cm cylinders.

Grill over medium-hot coals or in a 220 °C grill oven, turning frequently. Cook about 10 minutes total until browned and juices run clear.

Prep the mince. If the grind is lean, pulse in the minced kidney fat to reach roughly 30% fat. Keep the mixture refrigerated.

Grate the onion and squeeze out the juice. Reserve the liquid. Finely dice green chillies, mint, garlic and ginger.

Grind cumin and clove. Combine them with long pepper, black pepper, chilli powder, smoked paprika, black cardamom, salt and baking soda.

Add the cold mince to a mixer with paddle attached. Add the aromatics and spices. Work on low speed for 2 minutes until the fibres knit and the mixture self-binds.

Drizzle in ghee and mix another minute until fully incorporated. The blend should look glossy and elastic.

Shape into a log, wrap, and chill in the freezer for 30 minutes so the fat firms.

Divide into portions and skewer on square or flat skewers. Ideally, 100 g of meat mixture on a 24 cm long square skewer with a 1cm thickness. Press to achieve even thickness with no internal air gaps.

Grill over high heat: sear 30 seconds per side to set the surface, then cook about 2 minutes per side (10 minutes total) until lightly browned.

Remove and brush with emulsified lime and butter to cool and give it a glossy finish.

Combine beef, goat net fat, squeezed onion pulp, green chillies, garlic and ginger in a large tub. Keep everything ice-cold.

Sprinkle MSG, baking soda, transglutaminase, green cardamom, cumin, coriander, red chilli, the pepper-cardamom mix and most of the salt over the meat blend.

Wearing gloves, knead vigorously until spices coat every fibre. Pass the mixture through a meat grinder fitted with a fine plate.

Fold in bone marrow plus the finely crushed cashews and almonds. Mix again, then grind a second time through the fine plate.

After the second grind the mince should be elastic and tacky. Adjust seasoning with the remaining salt if needed. Rest chilled for 24 hours or portion immediately.

Skewer 120 g portions onto wide flat skewers. Grill over very hot coals: sear 30 seconds per side, then cook about 3 minutes per side until juices bead on the surface.