Kakori Kabob Recipe - Cooking Index
Kakori Kabob Recipe - Cooking Index
| 500 | Boneless lamb - cubed | |
| 200 | Kidney fat | |
| 50 | Raw papaya paste | |
| 25 | Roasted chana - powdered | |
| 50 | Desi ghee | |
| For The Marinade | ||
| 5 | Kashmiri mirch powder | |
| 2 | Black pepper powder | |
| 1 | Green cardamom | |
| 2 | Black cardamom | |
| 1 | Powder | |
| A pinch of nutmeg powder | ||
| A pinch of mace powder | ||
| 1 | Cinnamon | |
| A few rose petals | ||
| 25 | Cashew nuts | |
| 10 | Almonds | |
| 50 | Brown onion | |
| 25 | Raw red onion | |
| Salt to taste | ||
| 100 | Poppy seeds | |
| 10 | Chironji | |
| 10 | Melon seeds | |
| 10 | Mawa | |
| 35 | Roasted chana - powdered | |
| 100 | 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.
Source:
Annalakshmi Restaurant, Kuala Lumpur
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