Ingredients:
- Lehsan (Garlic) cloves 6-7
- Adrak (Ginger) 1 inch piece
- Mutton boneless cubes ½ kg
- Namak (Salt) 1 tsp or to taste
- Kacha papita (Raw papaya) paste 2 tbs
- Sabut kali mirch (Black peppercorns) ½ tsp
- Badi elaichi (Black cardamom) 2
- Javatri (Mace) 2 blades
- Jaifil (Nutmeg) ½ piece
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) ½ tsp
- Kaju (Cashew nuts) roasted 12-15
- Pyaz (Onion) fried ½ Cup
- Kewra water 2 tbs
- Rose water 1/4 Cup
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Garam masala powder 1 tsp
- Chanay ka powder (Chickpea powder) roasted 3 tbs
- Desi ghee 3 tbs
- Koyla (Charcoal) for smoke
- Laung powder (Clove powder) 1 pinch
- Jaifil powder (Nutmeg powder) 1 pinch
- Javatri powder (Mace powder) 1 pinch
- Desi ghee
- Cooking oil for frying
Directions:
In chopper,add garlic,ginger and chop well.
Add mutton boneless cubes,salt,raw papaya paste and chop again.
In bowl,add mutton mince,cover and marinate for 30 minutes.
In spice mixer,add black peppercorns,black cardamom,mace,nutmeg,cinnamon sticks,cloves and blend well.
Add cashew nuts,fried onion,kewra water,rose water and blend to make a paste.
In beef mince,add blended onion+cashew nuts paste,red chilli powder,garam masala powder,chickpea powder,desi ghee and mix until well combined.
On burning charcoal,add clove powder,nutmeg powder,mace powder,desi ghee and give a charcoal smoke for 4-5 minutes.
Take a mixture and make kebabs of equal sizes (makes 15).
Can be stored in freezer for up to 1 month.
In frying pan,heat cooking oil and fry kababs from both sides until done
Ajza:
- Lehsan (Garlic) cloves 6-7
- Adrak (Ginger) 1 inch piece
- Mutton boneless cubes ½ kg
- Namak (Salt) 1 tsp or to taste
- Kacha papita (Raw papaya) paste 2 tbs
- Sabut kali mirch (Black peppercorns) ½ tsp
- Badi elaichi (Black cardamom) 2
- Javatri (Mace) 2 blades
- Jaifil (Nutmeg) ½ piece
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) ½ tsp
- Kaju (Cashew nuts) roasted 12-15
- Pyaz (Onion) fried ½ Cup
- Kewra water 2 tbs
- Rose water 1/4 Cup
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Garam masala powder 1 tsp
- Chanay ka powder (Chickpea powder) roasted 3 tbs
- Desi ghee 3 tbs
- Koyla (Charcoal) for smoke
- Laung powder (Clove powder) 1 pinch
- Jaifil powder (Nutmeg powder) 1 pinch
- Javatri powder (Mace powder) 1 pinch
- Desi ghee
- Cooking oil for frying
Directions:
Chopper mein lehsan aur adrak dal ker ache tarhan chop ker lein.
Mutton boneless cubes,namak aur kacha papita paste dal ker dubara chop ker lein.
Bowl mein mutton qeema dal dein aur dhak ker 30 minutes kliya marinate ker lein.
Spice mixer mein sabut kali mirch,badi elaichi,javatri,jaifil,darchini aur laung dal ker ache tarhan blend ker lein.
Kaju,fried pyaz aur pani dal dein aur blend ker ka paste tayyar ker lein.
Beed qeema mein blended pyaz+kaju paste,lal mirch powder,garam masala powder,chanay ka powder aur desi ghee dal ker ache tarhan mix ker lein.
Jalta huwa koyla rakh dein,laung powder,jaifil powder,javatri powder aur desi ghee dal ker 4-5 minutes kliya koyla ka dhuwan dein.
Mixture lein aur ek jaisay sizes ka kabab tayyar ker lein (makes 15).
Ek month tak freezer mein store ker saktay han.
Frying pan mein cooking dal ker garam karein aur kababs ko dono sides sa fry ker lein.
