Indian cuisine · Meat & Kebab

Kakori Kebab

Extremely tender minced lamb skewers from Lucknow, tenderized with green papaya and cooked over charcoal.

Ingredients · for 4 servings

• 600 g minced lamb (coarsely ground)
• 3 tbsp grated green papaya
• 2 onions
• 50 g cashews
• 2 tbsp ghee
• 2 tsp garam masala
• 1 tsp Kashmiri chili powder
• 1 tsp ground coriander
• 1 pinch saffron threads
• 1 tbsp rose water
• Salt

Instructions

1. Cut the onions into fine strips, fry in the ghee for 12–15 min until golden brown, drain on paper towels, and once cooled grind finely with the cashews.
2. Soak the saffron in the rose water for 15 min until the liquid turns deep yellow.
3. Knead the minced lamb vigorously for 5 min with the grated papaya, the onion-cashew mixture, garam masala, chili powder, coriander, the saffron water and 1 tsp salt until a smooth, slightly sticky mass forms.
4. Chill the mixture covered for 1 hour so the papaya tenderizes the meat, then press it finger-thick around four flat metal skewers with damp hands.
5. Cook the skewers over strong charcoal embers or under the oven grill at 240 °C for a total of 8–10 min, turning every 2 min, until browned outside and just cooked through inside.
6. Brush the kebabs with the remaining ghee, slide them off the skewers, and serve hot with onion rings and flatbread.