KAKORI KEBAB

Preparation Method :

• Heat a griddle (tawa) and separately lightly roast the black and green cardamoms, coriander seeds, caraway seeds, mace and rose petals.
• Combine the roasted spices and grind to a fine powder. Transfer to a bowl and combine with chilli powder, white pepper powder and nutmeg powder. Set aside.
• Heat the clarified butter over medium heat in a frying pan; add onions and fry till golden. Remove, drain on absorbent paper and grind to a smooth paste.
• In a large, wide bowl or deep tray, combine the mince with the spice mixture, onion paste, ginger paste, garlic paste, papaya paste, garam masala powder, salt and poppy seed paste. Mix thoroughly and leave to marinate for 2 hours.
• Heat the charcoal directly over a flame till red hot. Make a well in the centre of the meat and place the charcoal on a piece of foil in the well. Spoon the clarified butter on the coal and immediately cover the bowl. Allow the charcoal to smoke the mince for 10 minutes.
• Preheat the oven to 190°C / 375°F/Gas 5.
• Uncover the bowl, remove the charcoal, and mix in the kewra water, egg and gram flour. Divide the mixture into small portions and, using your palms, press the mixture onto skewers, about one-fourth inch thick, to resemble cigars.
• Place the skewers in the oven and cook, turning and basting with clarified butter frequently for 20 to 25 minutes or till tender.
• Slide the kebabs off the skewers, cut into pieces and serve hot with Coriander and Mint Chutney and Dahi ki Chutney.