🇮🇳 Indian

Kakori Kabab

Name: Kakori Kabab
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2 tbsp Cashews; 2 tbsp, roasted Gram Flour; 400 g Ground Lamb; 3 Green Cardamom

🇮🇳 Indian

A kabab with pedigree — smoky edges, a spoon-soft centre, and the kind of aroma that empties the room into the kitchen. 40 minutes of mostly hands-off cooking.

Prep 25 min Cook 15 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Cashews2 tbsp
Gram Flour2 tbsp, roasted
Ground Lamb400 g
Green Cardamom3

Optional extras

Green Chili1
Fresh Cilantro1/4 cup

Instructions

1
Prepare the base — mince, mash or grate so everything binds evenly.
2
Mix in the aromatics, spices and roasted gram flour; knead 3-4 minutes until it feels cohesive.
3
Rest the mix 30 minutes in the fridge — cold kebabs hold their shape.
4
Shape around skewers or as patties with wet hands.
5
Cook over high heat (grill or heavy pan) turning only twice, until charred outside and just cooked within.
6
Rest 3 minutes, then serve with onion rings, lemon and mint chutney.

Chef's tip

Wet hands, firm pressure — air pockets make kebabs crumble.

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Watch how it's made

Video: Kakori Kebab | काकोरी कबाब | Modern Khansama | Sanjeev Kapoor Khazana · on YouTube