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Kakori Kabob

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 500 Boneless lamb - cubed

    2. 200 Kidney fat

    3. 50 Raw papaya paste

    4. 25 Roasted chana - powdered

    5. 50 Desi ghee For The Marinade

    6. 5 Kashmiri mirch powder

    7. 2 Black pepper powder

    8. 1 Green cardamom

    9. 2 Black cardamom

    10. 1 Powder A pinch of nutmeg powder A pinch of mace powder

    11. 1 Cinnamon A few rose petals

    12. 25 Cashew nuts

    13. 10 Almonds

    14. 50 Brown onion

    15. 25 Raw red onion Salt to taste

    16. 100 Poppy seeds

    17. 10 Chironji

    18. 10 Melon seeds

    19. 10 Mawa

    20. 35 Roasted chana - powdered

    21. 100 Desi ghee A few strands saffron A few drops sweet ittar A few drops gulab jal or Kewra essence

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions CLEAN the lamb 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 until the mixture is stiff. Skewer on a greased kakori seekh with wet hands. Cook on a charcoal grill until done. Serve hot with mint chutney, laccha pyaaz and sheermal.

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