Kakori Kebab

Name: Kakori Kebab
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Awadhi
Ingredients: 500 g minced mutton; 1 tbsp raw papaya paste; 2 tbsp ginger-garlic paste; 2 tbsp roasted chana dal powder; 2 tbsp kakori masala; 3 tbsp Ghee; 2 tbsp fried onion paste; 1 whole Egg; 1 pinch Saffron

Silky, finely minced mutton kebabs from Kakori village near Lucknow, prized for their smooth texture achieved without any binding filler.

🇮🇳India· Uttar Pradesh

Prep: 40 min
Cook: 20 min
Total: 60 min
Servings: 4
Difficulty: Hard
Calories: 280 kcal

Ingredients

0 of 9 gathered

Servings

500 g minced mutton — finely ground thrice
1 tbsp raw papaya paste
2 tbsp ginger-garlic paste
2 tbsp roasted chana dal powder
2 tbsp kakori masala — mace, cardamom, star anise blend
3 tbsp Ghee — melted
2 tbsp fried onion paste
1 whole Egg — for binding
1 pinch Saffron — soaked in warm milk

Equipment

•Skewers
•Charcoal grill or tawa

Nutrition

Per serving, approximate

Calories: 280 kcal
fat: 19 g
carbs: 3 g
fibre: 1 g
protein: 23 g
calories: 280 kcal

Instructions

1
Mix minced mutton with raw papaya paste. Leave it to rest for 1 hour to tenderise.
2
Add ginger-garlic paste, roasted chana dal powder, kakori masala and fried onion paste.
3
Blend in the egg and saffron milk. Mix well until the paste is silky smooth.
4
Put the mixture in the fridge for 1 hour to firm up.
5
Shape the paste onto flat or thick skewers into even cylinders.
6
Grill over charcoal or on a tawa (flat griddle). Brush often with melted ghee (clarified butter).
7
Turn gently and cook until evenly charred and cooked through.
8
Slide the kebabs off the skewers and serve hot.