Kakori Kebab

In a large bowl, combine the Lamb mince with Raw papaya paste, Ginger-garlic paste, Fried onion paste, and Cashew paste. Mix thoroughly and let it marinate for at least 2 hours in the refrigerator.

After marination, add the roasted Chana dal flour, Garam masala, Kashmiri red chili powder, Cumin powder, Coriander powder, Cardamom powder, Mace powder, Nutmeg powder, Black pepper powder, Saffron (with its milk), Rose water, Kewra water, Salt, Fresh cilantro, and Green chilies to the lamb mixture.

Knead the mixture vigorously for 10-15 minutes until it becomes very smooth and pliable. This extensive kneading is crucial for the Kakori Kebab's signature melt-in-the-mouth texture.