KAKORI KABAB

This kebab is considered since it was authentically made in the dargah of hazrat Shah Abi Ahder Sahib. The kebab consist of mutton leg boneless minced absolutely clean 10kg and Kidney fat clean 2kg (Put mutton in buffalo chopper for atleast 10 mins and then mince it twice with smallest mesh mince it third time with fat and keep it in a fridge)

INGREDIENTS:- Onion slice 02kg Brown onion 400gms Cashew whole 600 Gms Khus khus 20 Gms Clove 15 Gms (Make a fine paste of these 5 items together in the grinder and keep aside) Kashmiri chilly paste 400-500 Gms Raw papaya paste 3-4 kg Gr cardamom powder 50gms Rose petal powder 25gms Roasted chana powder 200gms Saffron 7gms Rose water 75ml Keora water 75ml Sweet attar 4-5 drops (Make saffron powder and mix with rose water, keora and attar) Salt to taste Dalda melted 500gms

METHOD:- Mix all these Items in order of sequence and dalda has to go at the last to mixture the firm

Note: - No water to be used while makes paste and all masalas to be strained trough muslin and cooked in charcoal tandoor.

By G Raghunathan (Executive chef of The Solitaire, Bangalore)