Entree: India – Awadhi / Lucknow – काकोरी कबाब ➤ Kakori Kabab (Silky, delicately spiced minced lamb skewers from Lucknow known for their smooth texture and quick grilling)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 8 min

Additional 30 min

Total 1 hr 23 min

Ingredients

- 1 lb (454 g) ground lamb, preferably 80/20 for flavor
- 2 oz (57 g) lamb fat or unsalted butter, finely chopped
- 2 tbsp (30 g) raw green papaya paste (tenderizer)
- 2 tbsp (30 ml) heavy cream
- 1 small onion, very finely chopped or grated (about 2 oz / 55 g)
- 1 tbsp (15 g) ginger-garlic paste
- 1 tbsp (6 g) roasted cumin powder
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) ground green cardamom
- 1/4 tsp (0.5 g) ground mace or nutmeg
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1–2 green chilies, deseeded and finely chopped (about 0.4 oz / 10 g), optional for heat
- 1 tbsp (15 ml) melted ghee or neutral oil for brushing
- 1 tsp (5 ml) rose water or kewra water (optional, for authentic Awadhi aroma)
- Bamboo or metal skewers, soaked if bamboo

Instructions

1. In a large bowl combine the ground lamb, chopped lamb fat, papaya paste, heavy cream, grated onion, and ginger-garlic paste.
2. Add the roasted cumin powder, garam masala, cardamom, mace, salt, pepper, and chopped green chilies if using. Mix thoroughly by kneading the meat mixture for 4–6 minutes until it becomes very smooth and slightly pasty.
3. Optionally fold in rose water or kewra water for a subtle fragrance. Cover and refrigerate the mixture for at least 30 minutes to let flavors meld and to firm up for shaping.
4. Divide the mixture into 8 equal portions. Wet your hands and shape each portion around a skewer into a long, even kebab about 1 inch (2.5 cm) thick.
5. Preheat a grill or broiler to high heat and oil the grates. Brush the kebabs lightly with melted ghee or oil.
6. Grill the kebabs 2–3 minutes per side, turning carefully, until well browned with slight char and cooked through but still moist inside. Total cook time should be about 6–8 minutes.
7. Remove from heat and let rest 1–2 minutes. Serve hot with lemon wedges, sliced onion, and green chutney, accompanied by room-temperature naan or steamed rice.