Kakori Kabab Recipe
Ingredients
| 50 g raw papaya | ||
| Onion | 1 Large | |
| Refined oil for frying the onion | ||
| Gram flour | 100 Gram | |
| Mutton | 1 Kilogram, minced | |
| 250 g mutton fat, preferably from the kidneys | ||
| Salt and chilli powder to taste | ||
| Pinch of saffron | ||
| Few drops of kewra essence | ||
| Ghee for basting | ||
| Green cardamoms | 4 (Grind to a very smooth paste : 5 peppercorns 4 cloves) | |
| Cinnamon stick | 2 (Grind to a very smooth paste : 5 peppercorns 4 cloves) | |
| Poppy seeds | 2 Tablespoon (Grind to a very smooth paste : 5 peppercorns 4 cloves) | |
| Cashew nuts | 12 (Grind to a very smooth paste : 5 peppercorns 4 cloves) | |
| Onions | 150 Gram (Grind to a very smooth paste : 5 peppercorns 4 cloves) | |
| Salt | To Taste | |
Directions
1 Grind the raw papaya to a fine paste. Finely slice the onions and fry in oil, stirring till evenly golden. Remove onto an absorbent paper. When cool, grind to a paste. Roast the gram flour till fragrant.
2 Mince the mutton twice in the processor and a third time with the fat.
3 Mix all the ingredients and the ground paste till you get a smooth mixture. Knead well.
4 Make small balls of the mixture. Place this on thin skewers about 10 cm in length. Place them 5 cm apart.
5 Cook over a charcoal fire or in a hot tandoor, basting with ghee.
2 Mince the mutton twice in the processor and a third time with the fat.
3 Mix all the ingredients and the ground paste till you get a smooth mixture. Knead well.
4 Make small balls of the mixture. Place this on thin skewers about 10 cm in length. Place them 5 cm apart.
5 Cook over a charcoal fire or in a hot tandoor, basting with ghee.
Chef
