Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Boneless mutton; cubed |
| 200 grams | Kidney fat |
| 50 grams | Raw papaya paste |
| 25 grams | Roasted chana; powdered |
| 50 grams | Desi ghee |
| 5 grams | Kashmiri mirch powder |
| 2 grams | Black pepper powder |
| 1 gram | Green cardamom |
| 2 grams | Black cardamom |
| 1 | 1 gram clove powder |
| A pinch of nutmeg powder | |
| A pinch of mace powder | |
| 1 | Cm cinnamon |
| A few rose petals | |
| 25 grams | Cashewnuts |
| 10 grams | Almonds |
| 50 grams | Brown onion |
| 25 grams | Raw red onion |
| Salt to taste | |
| 100 grams | Poppy seeds |
| 10 grams | Chironji |
| 10 grams | Melon seeds |
| 10 grams | Mawa |
| 35 grams | Roasted chana; powdered |
| 100 grams | Desi ghee |
| A few strands saffron | |
| A few drops sweet ittar | |
| A few drops gulab jal or | |
| Kewra essence |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.