Kakori Kebab

Instructions

1. 1

   Prepare the Mince Paste

   • Place the mutton mince in a food processor. Add the raw papaya paste, crushed fried onion, ginger paste, garlic paste, and finely chopped green chillies.
   • Process for 5-7 minutes, scraping down the sides occasionally, until the mixture forms an extremely fine, smooth, and sticky paste. This step is critical for the kebab's texture.
2. 2

   Combine Spices and Aromatics

   • Transfer the meat paste to a large mixing bowl.
   • Add the roasted besan, salt, red chilli powder, garam masala, mace powder, nutmeg powder, and green cardamom powder.
   • Pour in 2 tbsp of melted ghee, the rose water, and kewra water.
   • Using your hands, knead the mixture for 3-4 minutes to thoroughly combine all the ingredients. The final mixture will be very soft.
3. 3

   Infuse with Smoke (Dhungar Method)

   • Create a small depression in the center of the kebab mixture and place a small, heatproof bowl (like steel or onion peel) in it.
   • Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
   • Carefully place the hot charcoal into the small bowl.
   • Pour 1 tsp of ghee over the hot charcoal. It will begin to smoke profusely.
   • Immediately cover the main bowl with a tight-fitting lid to trap the smoke. Let it infuse for 10-15 minutes.
   • After the time is up, carefully remove the lid and discard the bowl with the charcoal.
4. 4

   Marinate the Mixture

   • Cover the bowl with plastic wrap, ensuring it touches the surface of the mixture to prevent a crust from forming.
   • Refrigerate for a minimum of 6 hours, or preferably overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
5. 5

   Shape the Kebabs

   • Preheat your grill or oven broiler to medium-high (around 200°C / 400°F).
   • Lightly wet your hands with water to prevent sticking.
   • Take a portion of the cold mixture (about the size of a lime) and gently wrap it around a flat metal skewer.
   • Carefully spread the mixture along the skewer to form a long, thin, cylindrical kebab, about 5-6 inches in length. The mixture is extremely delicate, so handle with care.
   • Repeat with the remaining mixture, arranging the skewers on a tray.
6. 6

   Grill to Perfection

   • Place the skewers on the preheated grill rack, ensuring they don't touch.
   • Grill for 8-10 minutes, turning them very gently every 2 minutes for even cooking.
   • Halfway through grilling, baste the kebabs with the remaining melted ghee.
   • The kebabs are done when they are golden-brown and have firmed up slightly.
7. 7

   Serve Hot

   • Once cooked, carefully slide the kebabs off the skewers onto a serving platter.
   • Serve immediately with mint-coriander chutney, thinly sliced onions sprinkled with sumac, and lemon wedges.