Recipe: Kakori Kebab
Minced meat (from the leg without any white ligaments): 1 kg
Raw papaya (paste): 100 grams
100 grams of kidney fat
(a) Kakori masala (roasted and made into powder)
Green cardamom 10 pcs
Black cardamom seeds half teaspoon
Clove No. 5,
Nutmeg 1 pinch
Mace 1 small blade
Shahi cumin seeds half teaspoon
Rose petals 1 teaspoon
Kebab sugar 10 pcs
Half a teaspoon of white pepper
Kashmiri Chilli 1 tbsp
Half a teaspoon of turmeric
Roasted chickpea powder 100 gms
(b) Kakori masala (make paste)
Delicious coconut 50 grams
Khushkhus 10 grams
50 grams of khoya
Onion (sliced and fried) 100 gms
Cashew nuts 25 grams
100 grams of fresh malai
Saffron 1 gram
Rose water 2 tbsp
Keora water 2 tbsp
Mince meat and fat three times to very fine consistency.
Add papaya paste, salt and ground masala (A). Mix well with both hands.
Add masala paste (B) with rose water, keora water and saffron.
Mix well and leave for half an hour.
Clean and wipe the skewers. Take a portion of the mince mixture and place it evenly on the skewer in a round shape like a Sikh kebab.
Roast on a charcoal grill. Carefully remove from skewers.
Serve with green chutney. Its ideal combination is Shirmal Flatbread.
(Recipe provided by Gautam Mehrish, Corporate Executive Chef, Sun-N-Sand Hotel, Mumbai)