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KAKORI KABAB

nisar253's picture
A very fine and delectable mutton kabab generally connoisseurs call it as “melt-in- mouth” kabab.
Ingredients
  Mutton boti 2500 Gram
  Mutton fat 750 Gram
  Cashew nuts 400 Gram
  Nutmeg 3 Gram
  Khoya 50 Gram
  Onion 200 Gram
  Poppy seeds 100 Gram
  Brown onion 250 Gram
  Clove powder 15 Gram
  Cardamom 20 Gram
  Javitri 10 Gram
  Rose petals 20 Gram
  Papaya 200 Gram
  Channa 200 Gram, roasted
  Saffron 2 Gram
  Ghee 500 Gram (desi)
  White pepper powder 15 Gram
  Salt To Taste
Directions

1. Make a paste of mutton fat, onions, cashew nuts, nutmeg, poppy seeds, clove powder, javitri, rose petals, white pepper and khoya.
2. Mix saffron in little hot water and keep aside.
3. Make a fine paste of mutton by removing tendons while mincing.
4. Mix mutton paste and spices paste (step1 paste), saffron water and roasted channa powder.
5. Mix raw papaya paste into above mixture and blend well.
6. Mix in desi ghee, cardamom powder, seasoning and blend well to a stiff paste.
7. Skewer the mixture on thick tandoori seekhs and cook on a sigri or in tandoor.
8. When cooked remove and serve with Sheermal and lemon wedge.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Main Dish
Ingredient: 
Meat
Preparation Time: 
40 Minutes
Cook Time: 
5 Minutes
Ready In: 
45 Minutes
Servings: 
20
Story
EVOLUTION OF THE KING OF KABABS-“KAKORI KABAB” AGEING AND TOOTHLESS NAWAB, TRAIN DACOITY, FREEDOM STRUGGLE, ENTERTAINING BRITISH OFFICERS RESULT OF PERFECTIONIST ATTITUDE OF COOKS………. AND A NEW KABAB TOOK BIRTH! Lucknow or Awadh as this city was known earlier, lies in the populous heartland of North India. The Nawabs of Awadh were as much known for their gastronomic sophistication as they were for their extravagant lifestyles and love for the performing arts. Their kitchens (called bawarchi khanas) took pride of place in the royal courts, as did their bawarchis or rakabdars (gourmet cooks). There are multiple stories surrounding the famed Kakori kabab. This kabab is considered blessed since it was originally made in the place by the same name in the dargah of Hazrat Shah Abi Ahder Sahib with divine blessings. Another popular story attributes this melt-in-your-mouth kabab to an ingenious cook who prepared this for the ageing and toothless Nawab of Kakori. The Kakori Rail Dacoity Kakori is a village near Lucknow. It became famous because the attack on the train took place near by. It was the evening of the 9th of August 1925; the number eight down train was passing near Kakori. Ramaprasad and his nine revolutionary followers pulled the chain and stopped it. They looted the money belonging to the government, deposited in the Guard's carriage. Excepting that one passenger was killed by an accidental shot, there was no bloodshed. This extremely well planned dacoity jolted the government. After a month of detailed preliminary inquiries and elaborate preparations the government cast its net wide for the revolutionaries. Arrest warrants were issued not only against the ten participants but also against other leaders of the Hindustan Republican Association. With the lone exception of Chandrashekhar Azad, all participants were caught. The case went on for over a year and a half, Ramaprasad, Ashfaqullah Roshan Singh and Rajendra Lahiri all four were sentenced to death and a strong campaign was organized throughout India to save the lives of these revolutionary heroes. All the leaders of public life appealed to the British Government to show mercy to the condemned men. But the Government was unyielding. On the 18th of December 1927, Rajendra Lahiri was hanged. Ramaprasad and Ashfaqullah were executed on the 19th and Roshan Singh on the 20th. All of them greeted death bravely, with a smile on their faces. Thus they added a magnificent chapter to the history of the freedom movement. In the same period of British rule, it was also customary in this region for the rich Rajas and Nawabs to entertain senior British Officers and ply them with the best hospitality they could offer. And if it was the mango season, a 'mango dinner' was very much in order (dinner in a mango orchard, was followed by a variety of chilled mangoes served in great style). At one such party in Kakori, stung by the remark of a British Officer regarding the coarse texture of Seekh Kabab, the host Nawab late Syed Mohammad Haider Kazmi summoned his rakabdars, hakims and attars the very next day and asked them to evolve a more refined variety of the Seekh Kabab. Ten days of incessant research and design efforts resulted in the now famous 'Kakori Kababs' which was as far as perfection could go. The mince for the kabab was to be obtained from no other part but the raan ki machhli (a part of the mutton leg ) and rawaz or animal fat was replaced by khoya, black pepper replaced by white pepper and a brand new mix of powdered spices which still remains a closely guarded secret added to the perfect blend. And of course, the Nawab invited the same officer again and presented the new version of the Seekh Kabab and needless to say it met with great applause. Since then the Seekh Kababs of Kakori became famous by word of mouth and even today, though cooked elsewhere, are known as 'Kakori Kababs'. This Exotic Kabab was cherished with Sheermaal in those days and still same combination compliments each other.
Subtitle: 
mutton kabab

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Average: 4.1 (15 votes)

12 Comments

minaxi's picture
awesome recipe.i love kababs
nisar253's picture
Thank you for your review. "If you want happiness for a lifetime,learn to love what you do"
Snigdha's picture
Great History for the Great Kebab. Wonderful recipe. Am assuming that all measurements for the ingredients is given in gms or is it otherwise? What is 'sheermal'?
nisar253's picture
Thank you for review. Quantity is in gms. Sheermal is a luckhnawi bread served with this kabab. "If you want happiness for a lifetime,learn to love what you do"
asfarul's picture
Nisar bhai, I have heard that kakori kabab does not contain fat. It is said that fat has to be removed before preparation.And you have mentioned to use mutton fat. Please clarify this.
SUDHIR MATHUR's picture
thanks for the wonderful recipe. please clarify that the mutton paste is of raw mutton or cooked
adi5402's picture
I have made this but they don't stick on the skewers the kebab keeps falling anyone know what I am doing wrong the post before me also might help with answering this
sudipa roy dutta's picture
2 make ur kakori kebaab stick 2 d skewers add a little bit of gram flour 2 ur final mix n keep in d fridge 4 a while......
foodpsychologist's picture
Thanks for the very tempting pictures of the Kakori Kabab and thanks for the history ! I knew that the Kakori Kabab had such a background!
issac's picture
Ihave tried it but for reasons not known am inquisitive to learn as 2 why the kababs were breaking when half cooked
Anonymous's picture
What to do if this kabob breaks ,I want an answer from mr nisar please reply.
Samina.Tapia's picture
Hi, I have tried this recipe several times and faced the same problem. There is no need to put raw papaya if the mutton is tender and not lean. I also add a little more gram flour and 1 egg to bind the kebab and keep it from breaking.