Kakori Kebab
From the town of Kakori near Lucknow — even finer and silkier than galawati, minced lamb cooked on skewers with kewra, mace, and green cardamom, with a texture so delicate it breaks at a touch.
Cuisines
Awadhi
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 12 min
Total: 32 min
2-3 servings
Ingredients
| 250 grams | minced lamb |
| 1 tablespoon | raw papaya paste |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1/2 teaspoon | garam masala |
| 1/4 teaspoon | black pepper powder |
| 1 tablespoon | fried onion paste |
| 1 tablespoon | cream |
| 1 tablespoon | ghee |
| 1 | egg |
| Salt | to taste |
| 1 tablespoon | chopped fresh coriander |
| 1 tablespoon | chopped fresh mint |
| 1 tablespoon | lemon juice |
| 1 tablespoon | kewra water |
Instructions
- 1 In a bowl, combine minced lamb with raw papaya paste, ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt.
- 2 Add fried onion paste, cream, ghee, and egg to the mixture and mix thoroughly until well combined.
- 3 Incorporate chopped coriander, mint, lemon juice, and kewra water into the mixture.
- 4 Cover the mixture and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 5 Preheat a grill or tandoor to medium-high heat.
- 6 Divide the mixture into equal portions and shape each portion around a skewer to form a long kebab.
- 7 Grill the kebabs, turning occasionally, until they are cooked through and have a nice char, about 10-12 minutes.
- 8 Serve hot with mint chutney and onion rings.
Tips
For best results, use freshly ground spices and ensure the meat mixture is well marinated.