Monday, 14 November 2011

kakori kebab

Kakori kebabs are both tasty and very easy to make. If you are looking for an authentic Indian kebab recipe that will impress your family and friends, this could be it. These kebabs can be cooked on the barbecue or in a frying pan but they should really be cooked on the barbecue grill for best results.
As with all good Indian recipes, the secret to success is in the ingredients. Try to find the freshest ingredients possible. This should not be difficult with this recipe as all of the ingredients are easily found in most grocery stores.
Kakori kebabs are great served as a starter or as a main course.
Serves 4
900g (1 lbs.) minced (ground) lamb
5 cloves garlic - smashed
1 inch piece of ginger - roughly chopped
125ml (1/2 cup) cashew nuts
1 tablespoon red chilli powder
2 tablespoons poppy seeds
1 tablespoon garam masala - preferably homemade
3 tablespoons ghee/clarified butter
salt and pepper
Place the garlic, ginger, cashew nuts, chilli powder, poppy seeds, garam masala and two tablespoons of the ghee/butter in a food processor with 100ml of water.
Blend to a smooth paste. This could take a couple of minutes.
Place the ground lamb in a bowl and pour the paste over it.
Work the paste into the lamb with your hands ensuring the meat is very well coated.
Cover the bowl and allow to marinate in the fridge for three to 24 hours. The longer the better.
To Cook
Prepare a charcoal or gas grill to medium heat.
Set the remaining butter near the grill so that it melts.
With wet hands, thread the kebabs over metal or wood skewers and press them into sausage shapes.
If you want, you could just form the lamb into patties. In fact, if you are frying these in a pan, patties are easier to fry.
Place the kebabs over the grill. Baste while they are cooking with the ghee/butter.
Cook for 5 to 7 minutes turning regularly.
Season with salt and pepper to taste.
I recommend serving kakori kebabs with a yogurt raita or mint chutney

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