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3 Nov 2012

seven days seven diffrent kababs recipes RECIPE NO. 3



Recipe - Kakori Kebab

Kakori is place few kilometers from Lucknow. And this kebab was named after the name of the city.
It is a delicate melt-in-mouth kebab of finely minced lamb, flavoured with spiced and char grilled

Ingredients

    Mutton (boneless)                                  800 gm
    Roasted gram flour                                80 gm
    Raw papaya Paste                                 3 tbsp
    Red chili powder                                   2 tsp
    Ginger garlic paste                                50 gm      

Kakori Masala

    Black peppercorns                                   5 gm
    Cloves                                                      5 no
    Green cardamom                                     10 gm
    Black cardamom                                      5 no
    Khus Khus                                               5 gm
    Rose petals                                               10 gm
    Onions                                                      25 gm
    Oil                                                            1 tsp
    Cashewnuts                                              15 gm
    Javitri                                                      1 gm
    Nutmeg                                                    1 no

Preparation

Kakori MasalaPeel and slice the onions. Saute it in a pan until golden brown in colour.
Remove allow it to cool then add the other ingredients and make a fine paste.

Kebab mixture

    Pass the mutton through a mincer several times.Mix all the ingredient including the kakori masala to make a soft and smooth mixture.
    Divide the mixtyre into 16 equal parts and make roundles.

Cooking

    Take a skewer and using a moist hand apply the roundles on the skewer in a cylindrical shape along the skewer.
    Grill over a charcoal graill at a moderate temperature for 6 – 8 minutes.
    Baste it with melted butter and further roast it for 1-2 minutes.

Dishing Technique
Take it out from the skewer. Arrange neatly on a plater, drizle some saffron and garnish it with onion rings, lemon wedges and some carved salad of your choice.Serve hot with mint chutney.