Mouth melt-in Mutton Kakori Kabab recipe скачать в хорошем качестве

Mouth melt-in Mutton Kakori Kabab recipe

Mouth melt-in Mutton Kakori Kabab recipe—Lucknowi style Perfect for kebabs that almost don’t need teeth Ingredients Fresh Mutton 2 kg Fat – 500 gm (mince very fine 3/4 times together) Raw papaya paste – 2 tbsp (for tenderness) Ginger garlic paste – 2 tbsp Fried onion paste (golden brown) – 3 tbsp Green chilli paste – 1–2 tsp Fresh coriander powder – 2 tbsp Mace flour – 1 tbsp Garam masala 1 tbsp Cumin powder 1 tbsp Nutmage powder- 1 tbsp Roasted gram flour (besan) _2 tbsp Desi ghee – 3 tbsp Lemon juice – 1 tbsp Salt – to teast Prepare mince The mince must be silky smooth. Grind multiple times and remove all sinew. Mix gently Add all ingredients + kakori masala to the mince. Mix with light hands (don’t overwork). Resting time Cover and rest in the fridge for 3–4 hours (overnight is best). Shaping Apply oil/ghee on hands and gently shape on skewers (flat & soft). Cooking Charcoal grill: Best flavour 🔥 Tawa: Cook on low heat with ghee, turning carefully Oven: 180°C for 12–15 mins, brush ghee halfway Cook till just done—do not overcook or kebabs will harden. Serving Style Roomali roti or ulte tawe ka paratha Onion rings + mint chutney A squeeze of lemon Sprinkle chaat masala (very light) Chef Tips 👨‍🍳 Papaya is key, but don’t overuse