| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Kashmiri | Kabobs, Femina, Femina1 | 4 | servings |
INGREDIENTS
| 500 | g | Boneless mutton; cubed |
| 75 | g | Kidney fat |
| 40 | g | Raw papaya |
| Salt to taste | ||
| 1 | g | Saffron |
| A few drops kewra essence | ||
| 25 | g | Brown onion paste |
| 20 | g | Cashewnut paste |
| 50 | g | Desi ghee |
| 1 | Piece coal | |
| 2 | g | Kashmiri chilli powder |
| 2 | g | Black peppercorns |
| 1 | g | Black cardamom |
| A pinch of nutmeg powder | ||
| 1 | Petal mace | |
| 1 | g | Cardamom powder |
| 2 | g | Cloves |
| 2 | Cm cinnamon | |
| A few rose petals |
INSTRUCTIONS
GRIND TO A PASTE CLEAN the mutton and mince along with kidney fat six to seven times. Add raw papaya paste, salt and the ground masala paste. Mix well. Add roasted chana powder, saffron, kewra essence, brown onion paste, cashewnut paste and 10 g desi ghee. Mix well. Smoke the prepared mince in a closed container. Take a handful of the mince mixture and carefully shape into patties, using wet hands and cook on a mahi tawa on medium heat using desi ghee. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”