Kakori Kebab

Pass the mutton mince and mutton fat through a fine mincer twice to get an extremely smooth, paste-like consistency. This is critical for the melt-in-the-mouth texture.

Add raw papaya paste to the mince and mix well. Refrigerate for 1 hour — the papaya enzymes tenderize the meat further.

Crush the fried onions to a fine powder. Add to the mince along with ginger paste, garlic paste, minced green chillies, chopped coriander, and mint.

Add roasted chana dal powder, cardamom powder, mace powder, nutmeg powder, red chilli powder, garam masala, kewra water, rose water, and salt. Mix thoroughly.

Knead the mixture vigorously for 5–7 minutes until it becomes a smooth, cohesive paste that holds its shape. Refrigerate for 30 minutes.

Prepare a charcoal grill or preheat a grill to high heat. Soak flat metal skewers in water for 10 minutes.

Wet your hands with water. Take a portion of the mince (about 80g) and mold it around a skewer in a long, thin sausage shape (about 15 cm). Press firmly so it adheres.

Grill over hot charcoal or under a broiler for 8–10 minutes, turning every 2 minutes and basting with ghee, until evenly browned and cooked through.

Slide the kebabs off the skewers carefully. They should be very tender and almost melt when bitten.

Serve immediately with mint chutney, sliced onion rings, lemon wedges, and roomali roti.