Avadhi Kakori Kebab

Ingredients

• 500g ground mutton (from shoulder)
• 40g raw cashews, finely ground
• 30g raw pistachios, finely ground
• 40g ginger-garlic paste
• 2 green chilies, minced
• 15g mint leaves, finely chopped
• 10g cilantro leaves, finely chopped
• 1 large egg
• 15ml ghee
• 8g kosher salt
• 4g white pepper
• 3g mace powder
• 2g nutmeg powder
• 2g caraway seeds, crushed
• 40ml water

Method

1. 1
   Combine ground mutton with ginger-garlic paste, green chilies, mint, and cilantro in bowl; work gently with hand until just incorporated.
2. 2
   Fold in ground cashews, ground pistachios, egg, salt, white pepper, mace, nutmeg, and caraway seeds; add water and mix until mixture becomes tacky and cohesive.
3. 3
   Divide into 12 equal portions; roll each into cylindrical kebab 8cm long and 2.5cm diameter, insert skewer lengthwise through center.
4. 4
   Heat ghee in large skillet over medium-high heat until shimmering.
5. 5
   Working in two batches, place kebabs in ghee; sear 2 minutes per side until exterior is caramelized and internal temperature reaches 65°C—transfer to plate and rest.
6. 6
   Serve warm with mint chutney and thin lemon wedges.