Kakori Kebab (Mughlai)
1 kg minced meat (kheema) with fat or fat separated,
100 gms raw papaya; grated,
125 gms gram flour (besan); lightly roasted,
125 gms cashew nuts,
3 onions; finely chopped,
4 tbsp browned onion paste,*
1/2 tsp rose petals; chopped,
1 tsp saffron (kesar) mixed with little warm milk,
1 tbsp rose water or kewda essence,
Salt to taste,
75 gms + 1 tbsp clarified butter (ghee).
1 tsp ground cloves (laung),
2 tsp green cardamoms (chhoti elaichi),
1/2 tsp ground nutmeg,
1/2 tsp ground mace,
1/2 tsp ground javitri,
1 1/2 tsp red chilli powder,
1 tsp white pepper; ground,
2 tbsp poppy seeds (khus khus).
Combine the mince, papaya, onion, onion paste, poppy seeds and cashew nuts in a food processor and blend till smooth. (Add meat fat while blending if you have separated it.)
Transfer this paste to a mixing bowl and add all the dry spices, rose petals and salt. Then add the saffron (with milk), rose water/kewda essence and 75 gns clarified butter (ghee). Now add the gramflour and knead a soft dough. Set this mixture in the refrigerator for few hours. For best results chill overnight.
At the time of preparation, divide the entire dough into equal size portions (around 20-22). Grease your hands with oil/water and shape each portion around the skewers like a sausage. Preheat the grill or barbeque at 325 degree F (160 degree C) for 10 minutes. Place the skewers on the grill for 3-4 minutes, then rotate, baste with ghee and again grill them for 3-4 minutes. Serve hot with chutney, onion rings and sheermal.