Name: Kakori kebab recipe by Aparajita Dutta at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: SPICES TO BE ROASTED AND GRINDED:; Cinnamon 1 stick; Green cardamom 4; Black pepper 10-15; Clove 5; Dried Red chili 3; Coriander seeds 1 tea spoon; Khus khus 1 tea spoon; OTHER INGREDIENTS:; Minced mutton 500 gms; Half cup powdered khoya; 4 table spoon raw papaya paste; 2 table spoon fresh cream; 1 teaspoon cashew paste; 2 tea spoon ginger garlic paste; 1 table spoon onion paste; 1 tea spoon kewra water; Nutmeg powder half tea spoon; Salt to taste; Chopped green chili 1 tea spoon; Chopped coriander leaves handful; Roasted gram flour 4 table spoon; Oil 5 table spoon for shaping and cooking the kebabs; Ghee 1 table spoon; Charcoal 1 piece

ABOUT Kakori kebab RECIPE

Kakori kebab is a name which describes the most softest kebab ever made. It means that these kebabs melts in the mouth. They are meant to be very soft and succulent.The origin of this kebab took place in a town of Lucknow named Kakori. The nawab was very fond of kebabs but in his old age was unable to chew the meat. So he ordered his chefs to make such a soft and delicate kebab which just melts in the mouth. After a number of experiment the Kakori kebab was invented.