|
Ingredients
|
Quantity
|
|
Boneless lamb – cubed
|
500gms
|
|
Kidney fat
|
200gms
|
|
Raw papaya paste
|
50gms
|
|
Roasted chana - powdered
|
25gms
|
|
Ghee
|
|
|
For the marinade:
|
|
|
Kashmiri mirchi powder
|
5gms
|
|
Black pepper powder
|
2gms
|
|
Green cardamom
|
2gms
|
|
Clove powder
|
1gm
|
|
Nutmeg powder
|
a pinch
|
|
Mace powder
|
a pinch
|
|
Cinnamon
|
1 cm
|
|
Rose petals
|
a few
|
|
Cashew nuts
|
25gms
|
|
Almonds
|
10gms
|
|
Brown onion
|
50gms
|
|
Raw red onion
|
25gms
|
|
Salt
|
to
taste
|
|
Poppy seeds
|
100gms
|
|
Chironji
|
10gms
|
|
Melon seeds
|
10gms
|
|
Mawa
|
10gms
|
|
Roasted chana – powdered
|
35gms
|
|
Ghee
|
100gms
|
|
Saffron strands
|
a few
|
|
Sweet ittar
|
a few drops
|
|
Gulab jal or kewra essence
|
a few drops
|
Clean the lamb 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 until the mixture is
stiff.
Skewer on a greased kakori seekh with wet hands. Cook on a
charcoal grill until done.
Serve hot with mint chutney, laccha pyaaz and sheermal.
