UP Kakori Seekh Kebab Lucknow Melt Mouth Minced Lamb

Ingredients

• 500g minced lamb — with fat, passed through a fine mincer twice for ultra-smooth texture
• 2 tbsp raw papaya paste (tenderiser — peel and blend raw green papaya to paste)
• 1 tbsp ginger-garlic paste
• 1 medium onion — fried golden (birista) and ground to paste
• 2 tbsp roasted chana dal — ground to fine powder
• 1/4 tsp cardamom powder
• 1/4 tsp white pepper
• 1/4 tsp nutmeg — finely grated
• 1/4 tsp mace powder
• 2 tbsp fresh coriander — very finely chopped
• 1 tbsp cream
• Salt
• Ghee for basting

Method

1. The secret of Kakori kebabs is ultra-smooth meat: pass the minced lamb through the mincer twice or blend briefly in a food processor.
2. The meat should be almost a paste.
3. Combine the smooth meat paste with all remaining ingredients.
4. Mix and knead vigorously for 5 minutes until the mixture is completely homogeneous and very sticky. Refrigerate 30 minutes.
5. Divide into 8 portions. With very wet hands mould each portion around a flat metal skewer into a long thin sausage shape — thinner and longer than regular seekh kebabs.
6. Grill over charcoal or on a grill pan on medium heat.
7. Turn gently every 2 to 3 minutes. Baste with ghee.
8. Total cooking time 10 to 12 minutes.
9. The Kakori kebab should be supremely tender — it should yield to the lightest pressure and dissolve in the mouth.