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Receta Kakori Kabab

by Global Cookbook

Ingredientes

500 gm Boneless mutton, cubed 200 gm Kidney fat 50 gm Raw papaya paste 25 gm Roasted chana, powdered 50 gm Desi ghee 5 gm Kashmiri mirch pwdr 2 gm Black pepper pwdr 1 gm Green cardamom 2 gm Black cardamom 1 x 1 gram clove pwdr A healthy pinch of nutmeg pwdr A healthy pinch of mace pwdr 1 x Cm cinnamon A few rose petals

25 gm Cashewnuts 10 gm Almonds 50 gm Brown onion 25 gm Raw red onion Salt to taste 100 gm Poppy seeds 10 gm Chironji 10 gm Melon seeds 10 gm Mawa 35 gm Roasted chana, powdered 100 gm Desi ghee A few strands saffron A few drops sweet ittar A few drops gulab jal or possibly Kewra essence

Direcciones

1. CLEAN the mutton cubes and mince. Add in kidney fat and mince again seven to eight times. Add in raw papaya paste to the mince, mix well and rest for a while.
2. Grind all the marinade ingredients to a paste and add in to the mince. Mix well and keep aside for 30 min in a cool place. Add in roasted chana pwdr and desi ghee. Mix well and chill until the mix is stiff.
3. Skewer on a greased kakori seekh with wet hands. Cook on a charcoal grill until done.
4. Serve warm with mint chutney, laccha pyaaz and sheermal.

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