Mutton kakori kebab is made from spicy minced mutton mixed with a paste consisting of fried onion, ginger, green chilies, garlic, coriander leaves and cashew nuts. A touch of lemon juice and garam masala enhances its taste further. The mutton is smoked for a few minutes before shaping the kebabs and shallow frying them to a nice golden color. Continue reading my easy recipe to learn the steps to make mutton kakori kebab at home.
KEY TAKEAWAYS
- Mutton kakori kebab is a famous Lucknowi delicacy and a popular Mughlai starter enjoyed across India.
- Serve it hot with green chutney, onion rings, lemon wedges, or alongside roomali roti.
- Mutton kakori kebab has a mildly spicy, smoky, earthy, nutty, and savory taste.
- Other similar recipes are mutton galouti kebab, mutton shami kebab, mutton seekh kebab, and mutton boti kebab.
The Ingredients:
To shape the kebabs:
- 400 grams mutton (minced)
- 1 piece onion (small, fried)
- 4 pieces green chilies (broken in half)
- 6 garlic cloves (whole, peeled)
- 12 cashew nuts
- 1 piece ginger (1 inch in size, roughly diced)
- Coriander leaves (a few)
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp white and black pepper powder
- 1 pinch turmeric powder
- ¼ tsp Zafrani Shahi garam masala powder
- Lemon juice (half a lemon)
To fry the kebabs:
- 2 tbsp cooking oil
It was our cleaning day at home when I found a notebook in one of the drawers. This recipe was written there. I remembered that I had written it myself while watching a cooking show on TV. Everything was written just as the chef explained.
I wanted to try it out the next weekend and the kebabs turned out to be as good as I expected. My husband loved the smoky taste while my sons loved the soft and smooth texture of the kebabs and asked for more. Their smiles satisfied me and I considered myself to be fortunate to have found a “lost” recipe.
How to Make Mutton Kakori Kebab? (Step by Step Guide with Images)
Step 1: Take 400 grams of minced mutton in a mixer. Grind it further to a smooth and fine paste. Transfer it to a bowl. Keep aside.
Step 2: Take 1 piece of onion (small, fried), 4 pieces of green chilies (broken in half), 6 garlic cloves (whole, peeled), 12 pieces of cashew nuts, 1 piece of ginger (1 inch in size, roughly diced), a few coriander leaves, and 2 tbsp of water in a mixie jar and make a thick paste.
Step 3: Add the masala paste to the minced mutton as well as ¼ tsp of salt, ¼ tsp of white and black pepper powder, a pinch of turmeric powder, and ¼ tsp of Zafrani Shahi garam masala powder. Also, squeeze the juice of half a lemon. Mix everything very nicely.
Step 4: Make some space in the middle, place a small container with burning charcoal, put in 1 tsp of butter or ghee on it, cover the bowl and let it smoke for about 4 to 5 minutes.
Step 5: Take a small portion of the kebab mixture, shape it on a thick skewer, take it out carefully and put it on a plate. Repeat the steps to shape all the kebabs.
Step 6: Heat 2 tbsp of cooking oil in a non-stick frying pan. Place the kebabs carefully. Flip each piece after 4 to 5 minutes. Remove them on a plate laid with a piece of tissue paper when golden.
Step 7: Your tasty, spicy, and juicy mutton kakori kebab is ready. Serve it hot with green chutney, onion rings, and lemon wedges.
Recipe Card
Mutton Kakori Kebab
Ingredients
To shape the kebabs:
- 400 grams mutton minced
- 1 piece onion small, fried
- 4 pieces green chilies broken in half
- 6 garlic cloves whole, peeled
- 12 cashew nuts
- 1 piece ginger 1 inch in size, roughly diced
- Coriander leaves a few
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp white and black pepper powder
- 1 pinch turmeric powder
- ¼ tsp Zafrani Shahi garam masala powder
- Lemon juice half a lemon
To fry the kebabs:
- 2 tbsp cooking oil
Instructions
- Take 400 grams of minced mutton in a mixer. Grind it further to a smooth and fine paste. Transfer it to a bowl. Keep aside.
- Take 1 piece of onion (small, fried), 4 pieces of green chilies (broken in half), 6 garlic cloves (whole, peeled), 12 pieces of cashew nuts, 1 piece of ginger (1 inch in size, roughly diced), a few coriander leaves, and 2 tbsp water in a mixie jar and make a thick paste.
- Add the masala paste to the minced mutton as well as ¼ tsp of salt, ¼ tsp of white and black pepper powder, a pinch of turmeric powder, and ¼ tsp of Zafrani Shahi garam masala powder. Also, squeeze the juice of half a lemon. Mix everything very nicely.
- Make some space in the middle, place a small container with burning charcoal, put in 1 tsp of butter or ghee on it, cover the bowl and let it smoke for about 4 to 5 minutes.
- Take a small portion of the kebab mixture, shape it on a thick skewer, take it out carefully and put it on a plate. Repeat the steps to shape all the kebabs.
- Heat 2 tbsp of cooking oil in a non-stick frying pan. Place the kebabs carefully. Flip each piece after 4 to 5 minutes. Remove them on a plate laid with a piece of tissue paper when golden.
- Your tasty, spicy and juicy mutton kakori kebab is ready. Serve it hot with green chutney, onion rings and lemon wedges.
