Procedures:
------------------------------FOR THE MARINADE------------------------------
5 g Kashmiri mirch powder
2 g Black pepper powder
1 g Green cardamom
2 g Black cardamom
1 1 gram clove powder
A pinch of nutmeg powder
A pinch of mace powder
1 Cm cinnamon
A few rose petals
25 g Cashewnuts
10 g Almonds
50 g Brown onion
25 g Raw red onion
Salt to taste
100 g Poppy seeds
10 g Chironji
10 g Melon seeds
10 g Mawa
35 g Roasted chana; powdered
100 g Desi ghee
A few strands saffron
A few drops sweet ittar
A few drops gulab jal or
Kewra essence
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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