Gilaavat ke shahi kabab

Yield: 4 servings

Measure Ingredient
500 grams Boneless mutton; cubed
75 grams Kidney fat
40 grams Raw papaya
\N \N Salt to taste
1 gram Saffron
\N \N A few drops kewra essence
25 grams Brown onion paste
20 grams Cashewnut paste
50 grams Desi ghee
1 \N Piece coal
2 grams Kashmiri chilli powder
2 grams Black peppercorns
1 gram Black cardamom
\N \N A pinch of nutmeg powder
1 \N Petal mace
1 gram Cardamom powder
2 grams Cloves
2 \N Cm cinnamon
\N \N A few rose petals


CLEAN the mutton and mince along with kidney fat six to seven times. Add raw papaya paste, salt and the ground masala paste. Mix well.

Add roasted chana powder, saffron, kewra essence, brown onion paste, cashewnut paste and 10 g desi ghee. Mix well. Smoke the prepared mince in a closed container.

Take a handful of the mince mixture and carefully shape into patties, using wet hands and cook on a mahi tawa on medium heat using desi ghee.

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