| 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.
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