Mutton Kakori Kebab
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.
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.
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Notes
To make perfect kakori kebab, always grind the meat again in a mixer, even if you have bought machine-minced meat.
I have blended the mutton and masala paste separately. You may do it in one shot if you prefer.
If a mixture of black and white pepper powder is not available, you may use only black pepper powder.
Do not fry the kebabs in very hot oil or at a very high heat.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Kakori Kebab
Amount per Serving
Calories
390
Calories from Fat 288
% Daily Value*
Fat
32
g
49
%
Saturated Fat
11
g
69
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
73
mg
24
%
Sodium
87
mg
4
%
Potassium
324
mg
9
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
18
g
36
%
Vitamin A
2
IU
0
%
Vitamin C
4
mg
5
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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