Lucknowi Kakori Kebab
Lucknowi Kakori Kebab is a delicately spiced, melt-in-the-mouth minced lamb kebab originating from the royal kitchens of Lucknow, India. Renowned for its fine texture and subtle flavors, this kebab is traditionally made with tender lamb, aromatic spices, and cooked on skewers over a gentle flame.
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Ingredients
- 500 gramsboneless lamb mince
preferably from leg or shoulder
- 2 tablespoonsraw papaya
grated, acts as tenderizer
- 1 tablespoonginger paste
- 1 tablespoongarlic paste
- 1 piecegreen chili
finely chopped, adjust per heat preference
- 1 teaspoonred chili powder
- 1 teaspoongaram masala powder
- 0 ½ teaspoonblack pepper powder
- 1 teaspoonroasted cumin powder
- 0 ½ teaspoonraw mango powder (amchur)
optional, for subtle tang
- 2 tablespoonsfresh coriander leaves
finely chopped
- 1 ½ teaspoonssalt
adjust to taste
- 2 tablespoonsghee or clarified butter
for basting and flavor
- 8 piecesskewers
soaked in water if wooden
Instructions
In a large mixing bowl, combine the boneless lamb mince with grated raw papaya. The papaya acts as a natural meat tenderizer.
Add ginger paste, garlic paste, finely chopped green chili, red chili powder, garam masala powder, black pepper powder, roasted cumin powder, raw mango powder (if using), and salt to the mince.
Mix all ingredients thoroughly using your hands or a spoon until the mixture becomes a smooth paste-like consistency. This may take about 5-7 minutes to ensure even distribution of spices.
Add finely chopped fresh coriander leaves and fold them gently into the mixture.
Cover the bowl with cling film and refrigerate for at least 30 minutes. This step allows the flavors to meld and the mince to firm up slightly for shaping.
Wet your hands slightly with water to prevent sticking. Take a small portion of the mince and shape it around a skewer in a flat, elongated kebab shape, about 3-4 inches long and 1 inch thick.
Preheat a grill or griddle pan over medium-high heat. If using a charcoal grill, prepare for direct heat cooking.
Place the skewers on the grill. Baste with ghee occasionally as they cook. Grill each side for approximately 3-4 minutes until the kebabs are cooked through and slightly charred on the outside.
Remove from heat and allow the kebabs to rest for a couple of minutes before serving.
