Mouth melt-in Mutton Kakori Kabab recipe
Автор: Chefmanojsingh
Загружено: 2026-02-06
Просмотров: 30
Описание:
Mouth melt-in Mutton Kakori Kabab recipe—Lucknowi style
Perfect for kebabs that almost don’t need teeth
Ingredients
Fresh Mutton 2 kg
Fat – 500 gm (mince very fine 3/4 times together)
Raw papaya paste – 2 tbsp (for tenderness)
Ginger garlic paste – 2 tbsp
Fried onion paste (golden brown) – 3 tbsp
Green chilli paste – 1–2 tsp
Fresh coriander powder – 2 tbsp
Mace flour – 1 tbsp
Garam masala 1 tbsp
Cumin powder 1 tbsp
Nutmage powder- 1 tbsp
Roasted gram flour (besan) _2 tbsp
Desi ghee – 3 tbsp
Lemon juice – 1 tbsp
Salt – to teast
Prepare mince
The mince must be silky smooth. Grind multiple times and remove all sinew.
Mix gently
Add all ingredients + kakori masala to the mince.
Mix with light hands (don’t overwork).
Resting time
Cover and rest in the fridge for 3–4 hours (overnight is best).
Shaping
Apply oil/ghee on hands and gently shape on skewers (flat & soft).
Cooking
Charcoal grill: Best flavour 🔥
Tawa: Cook on low heat with ghee, turning carefully
Oven: 180°C for 12–15 mins, brush ghee halfway
Cook till just done—do not overcook or kebabs will harden.
Serving Style
Roomali roti or ulte tawe ka paratha
Onion rings + mint chutney
A squeeze of lemon
Sprinkle chaat masala (very light)
Chef Tips 👨🍳
Papaya is key, but don’t overuse
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