Kakori kabab

4 servings

Ingredients

QuantityIngredient
500gramsBoneless mutton; cubed
200gramsKidney fat
50gramsRaw papaya paste
25gramsRoasted chana; powdered
50gramsDesi ghee
5gramsKashmiri mirch powder
2gramsBlack pepper powder
1gramGreen cardamom
2gramsBlack cardamom
11 gram clove powder
A pinch of nutmeg powder
A pinch of mace powder
1Cm cinnamon
A few rose petals
25gramsCashewnuts
10gramsAlmonds
50gramsBrown onion
25gramsRaw red onion
Salt to taste
100gramsPoppy seeds
10gramsChironji
10gramsMelon seeds
10gramsMawa
35gramsRoasted chana; powdered
100gramsDesi ghee
A few strands saffron
A few drops sweet ittar
A few drops gulab jal or
Kewra essence

Directions

FOR THE MARINADE

CLEAN the mutton cubes and mince. Add kidney fat and mince again seven to eight times. Add raw papaya paste to the mince, mix well and rest for a while.

Grind all the marinade ingredients to a paste and add to the mince. Mix well and keep aside for 30 minutes in a cold place. Add roasted chana powder and desi ghee. Mix well and refrigerate till the mixture is stiff.

Skewer on a greased kakori seekh with wet hands. Cook on a charcoal grill till done.

Serve hot with mint chutney, laccha pyaaz and sheermal.

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