Dorra kebab, peshwari barrah kebab & kakori kebab

Ingredients

• Meat (lamb) - 1 kg
• Fat (kidney) - 250 g
• Vanilla root - 1
• Khus root - 1
• Sandal powder - 2.5 g
• Gondh (Gum Arabica)
• Flak seeds - 2.5 g
• Pistachio powder - 5 g
• Kebab chini - 5 g
• A few rose petals
• Saffron - 2.5 g

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Preparation

• Make a mince of the meat and the fat and pass through the mincer for 10-12 minutes till it becomes a fine paste.
• Now, add the spices to the mixture and mix well.
• Skewer onto a rounded wooden stick covered with a silk dorra and cook over a charcoal grill until done.
• Remove dorra and serve.