This is a delicious Mughlai recipe that is prepared with mutton or beef, onions and lots of spices. These kebabs are so soft and succulent that they melt in your mouth right away. This dish is easy to cook and high in protein and fiber.
I learned this recipe during my Usmania special course at Memon Markaz, (It was a cooking, art and craft teaching center in Karachi, Pakistan) way back in 2002 ( anyone here from that institute?).Those were the days when finding recipes were more challenging than actual cooking.
Tips
You can replace raw papaya with meat tenderizer 1/4th tsp, if you cant find raw papaya. Or you can totally omit that part but the kababs will turn out to be a little bit harder.
You can make them in bulk and freeze them to be used later. For freezing first line them on a tray and freeze, if you need to stack them on tray use cling wrap in between the rows. Once they are individually frozen then you can stuff them in container or freezer bags for easy storage in freezer.
Kakori Kabab
Kakori kebabs get its name from Kakori district in Lucknow. They are a finer version of Seekh Kebab. This is a delicious Mughlai recipe that is prepared with mutton or beef, onions and lots of spices. These kebabs are so soft and succulent that they melt in your mouth right away. This dish is easy to cook and high in fiber.
Ingredients
- 1 kg Beef qeema minced beef
- 1 cup Chick pea flour (Besan) roasted
- ½ tsp Cloves powdered
- 1 tsp Cumin roasted and powdered
- 1 tsp Coriander roasted and powdered
- ½ tsp Garam masala powder
- ½ tsp Green cardamom powder
- 1 cup Onion 1 finely chop and drain its water with cheesecloth
- 1 cup Cottage cheese or khoya finely shredded
- ½ cup Fried onion
- 2 tbsp Ginger garlic pasta
- 1 tsp Raw papaya finely grounded
- ½ cup Bread crumbs
- ½ cup Ghee or butter
- 1 tsp Salt
- 1 tsp Red chili powder
- 2 tbsp Peanuts or almonds powdered
Instructions
- Mix everything and set them aside for 1 hr
- Make long kababs using skewer or spoon
- You can grill them, shallow fry them or bake them at 350 degrees for 15-20min
Notes
You can store the half baked kababs once they are cooled in a zip lock or plastic container in freezer. When needed thaw them and fry them for few minutes. They will be as good as freshly made ones.
