Kakori Kabab

Photo: flickr user Shashwat_Nagpal

Ingredients

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

Preparation

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.