How to Make Tender Kakori Kebab | Indian Cuisine
Whether it is kebabs
or Biryani, Mughlai cuisines hold a special place in the hearts of meat lovers
& a mere mention of these dishes is enough to get them drooling. Intriguingly
some of the Mughlai delicacies have a sumptuous history behind their origin.
Today we are bringing you one of the most renowned
Mughlai Kebab- Kakori Kebab.
What
is Kakori kebab?
Kakori Kebab is a famed & acclaimed term in
the world of kebabs. This melt in the mouth Kakori kabab delicacy describes the
softest kebabs in the world.
The authentic Kakori kebab recipe was invented in
Kakori, a small village near Lucknow, by the Rakabdars (cooks of Awadh region
specialized in meat delicacies) of Nawab of Kakori. Invented to resolve the
complaints of the Sahibs (British officials) that the meat was tough, the
recipe of Kakori Kebab soon gained popularity among meat enthusiast.
These extra-tender & succulent Kakori kebabs
are made with minced lamb or mutton, marinated with raw papaya & a range of
Indian seasoning & flavors, wrapped around needle like skewers & baked
in oven. Known for its soft texture & fragrant flavor, the recipe for
Kakori kabab uses the same ingredients as used in the preparation of Galawati
Kebob. Kakori Kebabs are cooked just like Lamb Seekh kebab. However, in this
recipe we are replacing metal skewers with Bamboo Skewers & bake the kebabs
in oven.
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