Kakori kebab
Kakori kebab, from above
Non vegUttar Pradesh

Kakori kebab

Silky minced mutton kebabs so soft they barely hold to the skewer. Lucknow's gentlest boast.

60 minTime
26 gProtein each
mildSpice
The kebab from Kakori2 chapters · 1 min read

Make it your way

Grandma's wayTwice minced, saffron scented, soft as silk.
The original
367kcalsame
26 gproteinsame
3 gfibresame
60minutessame

Classic Kakori kebab.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced mutton (goat mince, ground goat)500 g, minced twice
Raw papaya (green papaya)2 tbsp paste
Onion1 medium, fried crisp
Ghee3 tbsp
Roasted chana dal (roasted split chickpeas)2 tbsp, powdered
Ginger garlic paste1½ tbsp
Garam masala1 tsp
Cardamom½ tsp
Saffrona few strands
Kashmiri chilli powder¾ tsp
Saltto taste
Lemon1, in wedges

Method

4 steps
  1. 1Grind the mince with the raw papaya, fried onion, ginger garlic paste, roasted chana powder, spices and salt to a smooth paste. Add 1 tbsp ghee and knead.
  2. 2Chill for 1 hour.
  3. 3With wet hands, press thin, long kebabs onto skewers.
  4. 4Grill over coals or on a hot griddle, turning carefully and basting with ghee, until browned and cooked through with no pink inside.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Kakori kebab: a bread or rice, a side, something to drink and something sweet.

On the side Kaddu ki sabzi30 min
On the side Mooli bhurji25 min
To drink Thandai30 min
To drink Bel sharbat25 min
Something sweet Malai gilori60 min
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