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Kakori Kababs

Kakori Kababs

Kakori kababs are soft versions of seekh kababs, made with finely ground mince and often a combination of over 50 different spices.

bar Kakori Kababs
Legend has it that Kakori, a small hamlet near Lucknow, is the holy site where millions of pilgrims were fed this offering.

Picture by Jason Lowe

Makes 8-10 kababs

4 tbsp chana dal or Bengal gram or yellow split peas
4 green cardamoms, seeds only
1 black cardamom
10 peppercorns
2 cloves (optional)
3 dried large red chillies
3 tbsp sunflower oil
1 small Spanish onion, finely chopped
4 tbsp vegetable oil
500g minced lamb
1 tsp salt
¼ tsp freshly grated nutmeg
1 medium egg, beaten


Soak 8-10 wooden skewers in cold water for 15 minutes. Check the channa dal for small stones. Heat a small pan and add the channa dal, cardamoms, peppercorns, cloves, if using, and red chillies. Roast for 2 minutes, then grind in a coffee mill to a fine powder or use a pestle and mortar.

In a frying pan, heat 2 tbsp of the oil and fry the onion over a medium heat for 5 minutes until light golden.

Grind the mince into a smooth paste in a food processor with the remaining oil. Add the fried onion, ground spices, salt, nutmeg and egg. Mix well. Using wet hands, take a golf ball-size lump of the mixture and press it tightly around a skewer in a sausage shape. Repeat with the remaining mince. Place under a preheated grill, or on a barbecue, and cook for 10-15 minutes on each side or until cooked through.

Serve hot with Mint Chutney.


(c) 2012

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