Kakori Kebab is a tasty, soften-in-the-mouth delicacy that hails from the Awadhi delicacies of Lucknow, India. Renowned for its rich flavors and soft texture, this kebab is a culinary masterpiece of minced meat mixed with aromatic spices.
Kakori Kebab Recipe:
Here’s the basic recipe-
Ingredients:
- 500 grams of minced lamb (you may additionally use bird or pork)
- 2 tablespoons roasted gram flour (besan)
- 1 tablespoon uncooked papaya paste
- 2 tablespoons fresh cream
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon finely chopped inexperienced chilies
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala powder
- 1 teaspoon floor cumin
- 1 teaspoon ground coriander
- 1 teaspoon crimson chili powder
- 1 teaspoon black pepper powder
- 1 teaspoon kebab masala (optionally available)
- Salt to taste
Instructions:
- Step 1: Preparation of the Meat: Mince the meat finely, ideally passing it through a grinder two times, then combine with raw papaya paste, blend well, and allow it to sit for 1/2 an hour.
- Step 2: Preparing the Kebab Mixture: Add ginger-garlic paste, chopped green chilies, garam masala, floor cumin, floor coriander, purple chili powder, black pepper powder, kebab masala, salt, roasted gram flour, fresh cream, and ghee to the marinated meat, blending well to bind the beef.
- Step 3: Shaping the Kebabs: Shape the aggregate into spherical skewers or patties if skewers are unavailable, wet your hands with water or oil to save you from sticking whilst forming the combination.
- Step 4: Cooking the Kebabs: Preheat the grill or tandoor and prepare dinner skewers or patties on medium warmth till browned and cooked through, rotating every so often.
- Step 5: Serving the Kebabs: Serve the new Kakori Kebabs garnished with finely chopped coriander leaves, lemon wedges, and thinly sliced onions, preferably observed by using mint chutney, roomali roti, or naan.
For more tasty recipes like this visit our official site Swad Apna.
