Kakori Kebab
Servings - 2 - 3
INGREDIENTS
Green cardamom - 6 pods
Black peppercorns - 15
Cloves - 7 pods
Mace blade - 2
Coriander seeds - 1 tablespoon
Cumin seeds - 1 tablespoon
Black cardamom - 4 pods
Poppy seeds - 30 grams
Coconut - 50 grams
Saffron - 1/4 teaspoon
Cashews - 100 grams
Fried onions - 60 grams
Khoa - 140 grams
Mutton keema - 800 grams
Salt - 1 tablespoon
White pepper powder - 1 tablespoon
Nutmeg - 1/2 teaspoon
Roasted gram flour - 100 grams
Ginger garlic paste - 2 tablespoons
Yellow chili powder - 1 teaspoon
Raw papaya paste - 200 grams
Rose water essence - 1 tablespoon
Ghee - for brushing
Charcoal
Ghee - 1 teaspoon
PREAPARATION
1. In a blender, add 6 pods green cardamom, 15 black peppercorns, 7 pods cloves, 2 mace blade, 1 tablespoon coriander seeds, 4 pods black cardamom, 30 grams poppy seeds, 50 grams coconut, 1/4 teaspoon saffron, 100 grams cashews, 60 grams fried onions, 140 grams khoa and blend all the ingredients well.
2. Keep aside.
3. In a blender, add 800 grams mutton keema, 1 tablespoon salt, 1 tablespoon white pepper powder, 1/2 teaspoon nutmeg, 100 grams roasted gram flour, 2 tablespoons ginger garlic paste, 1 teaspoon yellow chili powder, 200 grams raw papaya paste, 1 tablespoon rose water essence and blend well.
4. Transfer this mixture into a bowl.
5. Add the blended khoa mixture in it and mix well.
6. Refrigerate for 30 minutes.
7. Grease your hand with ghee and take some mixture in your hands.
8. Start shaping them around the wet wooden skewers.
9. Place them on a baking tray.
10. Brush it with ghee.
11. Preheat the oven to 430°F/220 °C. Bake for 20 minutes.
12. Remove it from oven place it on a plate.
13. Place a aluminium foil on top it.
14. Place a boring charcoal and spread ghee on top.
15. Cover for 2-3 minutes and let the kebabs soak in all the smoky flavor.
16. Serve hot.
