Name: Kakori Kebab Mince
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 10 kg Mutton leg boneless (absolutely clean); 2 kg Kidney fat (clean); 2 kg Onion (sliced); 0.4 kg Brown onion (sliced); 600 gms Cashew (whole); 20 gms Khus khus; 15 gms Clove; 400 gms Kashmiri chilly paste; 3.5 kg Raw papaya paste (3-4 kg range); 250 gms Green cardamom powder; 25 gms Rose petal powder; 200 gms Roasted chana powder; 7 gms Saffron; 75 ml Rose water; 75 ml Keora water; 4.5 drops Sweet attar (Bhaiji brand, 4-5 drops); Salt (to taste); 500 gms Dalda (melted but at room temp)

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Kakori Kebab Mince — Formulation & Method | CuliNect