Indian Recipes Snacks Kebabs Kakori Kababs
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Kakori Kababs
Description
Ingredients
Minced lamb 1 kg
Black pepper 5 gm/1 tsp
Butter for basting
Cashew
nuts 60 gm/ ¼ cup
Cloves 2.5 gm/ ½ tsp
Cooking oil 240 ml/1
cup
Garam masala 7.5 gm/1 ½ tsp
Gram flour (besan), roasted 105 gm/7
tbs
Green cardamom powder 5 gm/1 tsp
Oil for basting
Onion, chopped
180 gm/ ¾ cup
Onion paste, browned 60 gm/ ¼ cup
Poppy seeds (khus khus)
60 gm/ ¼ cup
Raw papaya 60 gm/ ¼ cup
Red chilli powder 5 gm/1
tsp
Saffron 2.5 gm/1 tsp
Vetivier (kewda) essence 2 drop
Methods/steps
- Mince lamb twice and a third time with the oil.
- Blend all the other ingredients
(except saffron, red chilli powder and vetivier) together and mix with the
mince.
- Add red chilli powder, saffron and vetivier. Knead well. Set aside for
half an hour.
- Knead again.
- Pat the mixture in a thin layer around the skewers
and cook over low charcoal fire for 5 minutes.
- Baste with butter and cook again
for 4 minutes. Transfer to an oven at 325 ºF for 8 minutes.
- Baste with butter and roast again for 4 minutes.
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