Ingredients
1 kg mutton, minced
1 tbsp cashew paste
3 tsp ghee
2 tbsp raw papaya paste
1 tsp kewra water or screwpine water
1 tsp rose water
1 tsp black peppercorn
1 tsp black cumin seed
4 to 5 cloves
5 to 6 green cardamoms
1-star anise
2 bay leaves
5 to 6 dry rose petals
1/4 nutmeg
1 mace
1/2 tsp black cardamom
Pinch of saffron
1 inch cinnamon stick
1 to 2 wild berries
1 tsp brown onion paste
1 tbsp garlic and ginger paste, equal measures
200 gms wheat flour
Method
1. Make a fine powder of ground spices - dry roast black peppercorn, cumin, cloves, green cardamoms, star anise, bay leaves, dry rose petals, nutmeg, mace, black cardamom and cinnamon stick and blend. Apply it to the minced meat along with papaya paste and keep is aside for 4 to 5 hours.
2. Add rest of the ingredients - cashewnut paste, onion paste, ginger and garlic, flour, kewra water to the marinated meat and mix them. Keep kneading the mix like a dough. Traditionally, a hole is made at the center of the mixture and a piece of onion is placed in it, followed by a hot piece of charcoal to infuse a slightly smoky flavour to the kheema.
3. Tear off a golf ball-sized mixture and shape them into round patties of desired size, repeat the same for the rest of the mixture. Refrigerate for half an hour or so.
4. Heat ghee or clairified butter in a frying pan or griddle.
5. Shallow fry the kababs, browning one side and then the other, over medium heat. About 2 minutes on each side.
6. Place them on a mini paratha or Indian flat bread, sprinkle lemon juice, sliced onions and serve.
Recipe Courtesy: Chef Singh, HeyChef
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