Mutton Kakori Kebab
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Mutton Kakori Kebab is often considered the most refined and softest of all Indian kebabs, surpassing even the Galouti in its silkiness. This recipe features finely minced mutton marinated with raw papaya, rose petals, and a secret blend of over 50 spices. Named after the town of Kakori, it was developed by royal chefs to achieve a texture that requires almost no chewing. Its taste is intensely aromatic, savory, and subtly floral, with a melt-in-the-mouth quality. This dish is a stellar icon of Awadhi haute cuisine, best enjoyed with sheermal or khamiri roti. Best served hot with mint chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a small amount of roasted khoya is the secret to achieving that professional-grade silkiness and richness.
- The combination of mace, cardamom, and rose petals provides the signature royal floral aroma of authentic Kakori.
- High-heat rapid cooking is crucial; low heat will dry out the delicate meat and ruin the melt-in-the-mouth texture.
- The meat to fat ratio should be around 80:20 to ensure the kebabs remain moist and don't break on the skewers.
Nutritional Information(Per 3 kebabs (150g))
290 kcal
20g
22g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.