Kakori Kabob

Course : Curry
Serves: 4
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500 gram boneless lamb -- cubed
200 gram kidney fat
50 grams raw papaya paste
25 grams roasted chana -- powdered
50 grams desi ghee
5 grams Kashmiri mirch powder
2 grams black pepper powder
1 gram green cardamom
2 grams black cardamom
11 grams clove powder
1 dash nutmeg powder
1 dash mace powder
1 piece cinnamon
1 bunch rose petals
25 grams cashew nuts
10 grams almonds
50 grams brown onion
25 grams raw red onion
1 teaspoon 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
3 pieces strands saffron
4 drops sweet ittar
4 drops gulab jal or
1 teaspoon kewra essence

Preparation / Directions:

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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