Kakori Kebab | काकोरी कबाब | Modern Khansama | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A Royal recipe of Kakori Kebab with meat mince and shahi spices, tender enough to melt in your mouth. This appetizer is surely a delight to the kebab lovers!

KAKORI KEBAB

Ingredients

750 grams fine mutton mince (600 grams mutton + 150 grams fat)
3½ tbsps green papaya paste
1½ tbsps fried onion paste
1½ tbsps roasted dried coconut paste
1½ tbsps fried garlic paste
2 tbsps kaju-chironji-khuskhus paste
1 tsp black pepper powder
1 tsp nutmeg powder
1 tsp kabab chinni powder
½ tsp mace (javitri) powder
½ tsp clove powder
1 tsp yellow chilli powder
1 tsp black cardamom powder
1½ tsps green cardamom powder
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
A large pinch of saffron
1 tbsp kewra water
4 tbsps roasted gram flour
Salt to taste
2½ tbsps ghee
Coal as required
Mint sprig to garnish
Roomali roti to serve
Lemon wedge to serve
Green chutney to serve
Laccha onion to serve

Method

1. In a thali, add mutton mince, green papaya paste, fried onion paste, roasted dried coconut paste, fried garlic paste, and kaju-chironji-khuskhus paste. Add black pepper powder, nutmeg powder, kabab chinni powder, mace powder, clove powder, yellow chilli powder, black cardamom powder, and green cardamom powder.
2. Add red chilli powder, turmeric powder, garam masala powder, saffron and kewra water. Add roasted gram flour. Mix well.
3. Add salt, ghee and mix well. Keep aside to marinate for 2-3 hours at room temperature.
4. Heat enough coal in a segree. Meanwhile, mix the mutton mixture well. Wet the palm of your hand with water and take a portion of the mutton mixture and skewer the kebab and place on the hot segree.
5. Turning frequently, cook till the kebabs are cooked completely.
6. Garnish with mint sprig and serve hot along with roomali roti, lemon wedge, green chutney and laccha onion.

Preparation time: 2-3 hours
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