Recipe for Kakori Kabab

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Yield:

4 servings

Ingredients:

Amount	Ingredient
500 gm	Boneless mutton, cubed
200 gm	Kidney fat
50 gm	Raw papaya paste
25 gm	Roasted chana, powdered
50 gm	Desi ghee
	----------------- FOR THE MARINADE ----------------
5 gm	Kashmiri mirch powder
2 gm	Black pepper powder
1 gm	Green cardamom
2 gm	Black cardamom
1 x	1 gram clove powder
	A pinch of nutmeg powder
	A pinch of mace powder
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

Instructions:

Instructions: 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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