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In North India, minced meat opened up many options. The Khansamas in Lucknow area used minced meat to prepare Kebab. The minced meat was tenderized with either yogurt or Papaya and then almost pulverized by the heel of the palm. The result was Galawati Kebab (Lamb Kebab) and Kakori Kebab (Lamb Seekh Kebab). These kebabs did not need teeth to chew the meat.
