Kakori Kebab (Kakori Kebab)
1 pound minced lamb
2 tablespoons vegetable oil (if needed)
5 tablespoons chickpea flour
2 tablespoons Fried Onions (see recipe on page 16), roughly pounded
1 teaspoon Warm Spice Mix (see recipe on page 12)
¼ teaspoon baking soda
½ teaspoon red chili powder
Table salt, to taste
1 tablespoon ground cashews
Butter for basting
Serves 4
Prep Time: 15 minutes, plus 3 hours to marinate
Cook Time: 20 minutes
These kebabs are served on special occasions and are traditionally made in the shape of a sausage; I like to shape mine into small patties.
1. In a food processor, purée the minced lamb to a smooth paste, adding up to 2 tablespoons of oil to help with the puréeing if needed. Set aside.
2. In a small skillet on medium heat, dry roast the chickpea flour until fragrant. Set aside.
3. In a bowl, combine the lamb, chickpea flour, Fried Onions, spice mix, baking soda, red chili powder, salt, and ground cashews; mix well. Refrigerate, covered, for about 3 hours.
4. Preheat oven to 350°.
5. Using your hands, create equal-sized small patties with the lamb mixture, flattening them between the palms of your hands. You should get about 8 patties. Place the lamb patties on a foil-lined baking sheet and bake for about 10 minutes. Turn once and baste with butter. Roast for another 10 minutes or until golden brown and the juices run clear. Serve hot.
