Kakori Kebab Recipe By Chef Varun Inamdar

Ingredients

• 500 g Mutton shoulder boneless
• 150 g Fat from goat kidneys
• 4 tbsp Green papaya paste, with skin
• 2 tbsp Fried onion paste
• 2 tbsp Roasted dried coconut paste
• 2 tbsp Fried garlic paste
• 1 tbsp Cashew paste
• 1 tbsp Chironji paste
• 1 tbsp Khuskhus paste
• 1 tsp Black pepper powder
• 1 tsp Nutmeg powder
• 1 tsp Kabab chinni powder
• 1/2 tsp Mace powder
• 1/2 tsp Clove powder
• 1 tsp Yellow chilli powder
• 1 tsp Black cardamom powder
• 2 tsp Green cardamom powder
• 1 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Homeground garam masala
• 0 g A pinch of saffron
• 1 tbsp Kewra water
• 1 tbsp Rose water
• 1/4 tsp Meetha itr
• 4 tbsp Roasted gram flour
• 1 1/2 tbsp Salt
• 2 tbsp Ghee