Air fryer recipe · Starters
Kakori-Style Mutton Kebab
Aristocratically soft minced kebabs perfumed with rose, cardamom and toasted spice.
- 40 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 330kcal
- 15.0 gprotein
- 3.4 gcarbs
- 28.4 gfat
- 0.4 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Very fine mutton mince400 g
- Cashew & poppy seed paste3 tbsp
- Fried onion paste2 tbsp
- Kakori spice (mace, cardamom, clove)1.5 tsp
- Rose water1 tsp
- Ghee2 tbsp
Method
Refine the mince
Process the already-fine mutton mince once more so it becomes almost paste-like, which gives Kakori its famously delicate texture. The smoother the mince, the softer the kebab.
Fold in the richness
Mix in cashew-poppy paste, fried onion paste, the toasted Kakori spice blend and rose water. These add nuttiness, sweetness and the floral aroma the kebab is known for.
Knead and rest
Knead the mixture for several minutes until silky, then chill for twenty minutes so it firms enough to shape around skewers.
Wrap on skewers
With ghee-greased hands, press thin even layers of mince along flat skewers. Keep them slender so they cook through gently.
Air-fry with ghee
Brush with ghee and air-fry at 190C for 13 minutes, turning once and basting again, until lightly golden while staying tender and moist inside. The meat is done when it is cooked through with no pink in the centre.
