Kakori is place few kilometers from Lucknow. And this kebab was named after the name of the city.
It is a delicate melt-in-mouth kebab of finely minced lamb, flavoured with spiced and char grilled
Mutton (boneless) 800 gm
Roasted gram flour 80 gm
Raw papaya Paste 3 tbsp
Red chili powder 2 tsp
Ginger garlic paste 50 gm
Black peppercorns 5 gm
Cloves 5 no
Green cardamom 10 gm
Black cardamom 5 no
Khus Khus 5 gm
Rose petals 10 gm
Onions 25 gm
Oil 1 tsp
Cashewnuts 15 gm
Javitri 1 gm
Nutmeg 1 no
Kakori MasalaPeel and slice the onions. Saute it in a pan until golden brown in colour.
Remove allow it to cool then add the other ingredients and make a fine paste.
Pass the mutton through a mincer several times.Mix all the ingredient including the kakori masala to make a soft and smooth mixture.
Divide the mixtyre into 16 equal parts and make roundles.
Take a skewer and using a moist hand apply the roundles on the skewer in a cylindrical shape along the skewer.
Grill over a charcoal graill at a moderate temperature for 6 – 8 minutes.
Baste it with melted butter and further roast it for 1-2 minutes.
Take it out from the skewer. Arrange neatly on a plater, drizle some saffron and garnish it with onion rings, lemon wedges and some carved salad of your choice.Serve hot with mint chutney.