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Kakori Kabob

500 gram boneless lamb -- cubed
200 gram kidney fat
50 grams raw papaya paste
25 grams roasted chana -- powdered
50 grams desi ghee

For the Marinade:
5 grams Kashmiri mirch powder
2 grams black pepper powder
1 gram green cardamom
2 grams black cardamom
1 1 gram clove powder
a pinch of nutmeg powder
a pinch of mace powder
1 cm cinnamon
a few rose petals
25 grams cashew nuts
10 grams almonds
50 grams brown onion
25 grams raw red onion
salt to taste
100 gram poppy seeds
10 grams chironji
10 grams melon seeds
10 grams mawa
35 grams roasted chana -- powdered
100 gram desi ghee
a few strands saffron
a few drops sweet ittar
a few drops gulab jal or
kewra essence

CLEAN the lamb cubes and mince. Add kidney fat and mince again seven to eight times. Add raw papaya paste to the mince, mix well and rest for a while.

Grind all the marinade ingredients to a paste and add to the mince. Mix well and keep aside for 30 minutes in a cold place. Add roasted chana powder and desi ghee. Mix well and refrigerate until the mixture is stiff.

Skewer on a greased kakori seekh with wet hands. Cook on a charcoal grill until done.

Serve hot with mint chutney, laccha pyaaz and sheermal.

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