Kakori Kebab

                     KAKORI KEBAB

                           Story Behind This Kebab Ingredients: 
Mince meat (from leg without any white ligaments) 1kg
Raw papaya (paste) 1oogms
Salt to taste
Kidney fat 100gms

Kakori masala (A) (Roast and make powder)
Green cardamom 10 pcs
Black cardamom seeds ½ teaspoon
Clove 5 nos.
Nutmeg 1 pinch
Mace 1 small blade
Shahi jeera ½ teaspoon
Rose petal 1 teaspoon
Kebab chini 10pcs
White pepper ½ teaspoon
Kashmiri mirch 1tablespoon
Yellow chilli ½ teaspoon
Roasted gram powder 100gms

Kakori masala (B) (Make paste)
Desiccated coconut 50gms
Khuskhus 10gms
Khoya 50gms
Onion (to be sliced and fried) 100gms
Cashew nut 25gms
Fresh cream 100gms
Saffron 1 gm
Rose water 2 tablespoon
Kewda water 2 tablespoon

Method:
- Mince meat and fat thrice to very fine consistency
- Add papaya paste, salt, and powder masala (A). Mix well with both hands.
- Add masala paste (B) along with rose water, Kewda water and saffron
- Mix thoroughly and keep for half an hour
- Clean and wipe skewers. Take a portion of mince mixture and stick it to the skewers evenly in round shape like a Seekh Kebab
- Roast on charcoal grill. Remove carefully from the skewers.
- Serve with green chutney