Lahabi Kebab
Experience the royal taste of Awadh with these incredibly soft, melt-in-your-mouth mutton kebabs. Finely minced meat is blended with aromatic spices, tenderized to perfection, and infused with a subtle smoky essence before being shallow-fried in ghee.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Marinate the Kebab Mixture
- b.In a large mixing bowl, combine the finely minced mutton, raw papaya paste, ginger paste, garlic paste, and fried onion paste.
- c.Add all the dry spice powders: salt, red chilli powder, garam masala, mace powder, green cardamom powder, and nutmeg powder.
- d.Using your hands, mix and knead the mixture for 5-7 minutes. This process is crucial for developing the soft, thread-like texture of the kebabs.
- e.Stir in the chopped coriander leaves, mint leaves, lemon juice, rose water, and kewra water. Mix gently until just combined.
- f.Cover the bowl tightly and let the mixture marinate in the refrigerator for at least 2 hours, or up to 4 hours for best results.
- 2
Step 2
- a.Infuse with Smoke (Dhungar Method)
- b.After marination, make a small well in the center of the kebab mixture and place a small, heatproof bowl (like steel) in it.
- c.Heat the piece of charcoal over a direct flame using tongs until it is red hot and glowing.
- d.Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the charcoal. It will start smoking immediately.
- e.Instantly cover the main bowl with a tight-fitting lid to trap the smoke. Let it sit for 10-15 minutes to infuse the smoky aroma into the meat.
- f.After 15 minutes, carefully remove the lid and the bowl with the charcoal.
- 3
Step 3
- a.Shape the Kebabs
- b.Add the roasted besan (gram flour) to the smoked mutton mixture. Mix well until it is fully incorporated. The besan acts as a binding agent.
- c.Lightly grease your palms with a little ghee or oil.
- d.Take a small portion of the mixture (about the size of a golf ball) and gently flatten it between your palms to form a round patty, about 2.5 inches in diameter and 1/2 inch thick.
- e.Repeat with the remaining mixture to form about 12 kebabs. Arrange them on a greased plate.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat 4 tbsp of ghee in a heavy-bottomed, non-stick pan or skillet over medium-low heat.
- c.Once the ghee is hot, carefully place the kebabs in the pan in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- d.Fry for 4-5 minutes on the first side until a deep, dark brown crust forms. The kebabs are very delicate, so handle them gently.
- e.Using a thin spatula, carefully flip the kebabs and cook for another 4-5 minutes on the other side until they are cooked through and evenly browned.
- f.Remove the cooked kebabs and place them on a plate lined with paper towels to absorb excess ghee.
- g.Serve hot with mint chutney, laccha onions (onion rings), and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, ask your butcher to mince the mutton leg meat (with fat) at least two or three times.
- 2Do not exceed the amount of raw papaya paste, as it can make the mixture too mushy and cause the kebabs to disintegrate while frying.
- 3Kneading the meat mixture well before marination is key to achieving the signature soft, melt-in-your-mouth texture.
- 4The Dhungar (smoking) method is optional but highly recommended for the authentic smoky flavor characteristic of Awadhi cuisine.
- 5Fry the kebabs on a consistent medium-low heat. High heat will brown the outside quickly while leaving the inside raw.
- 6These kebabs are extremely delicate. Use two spatulas to flip them if you find them difficult to handle with one.
Adapt it for your goals.
Chicken Version
Replace mutton with minced chicken. Omit the raw papaya paste and reduce the marination time to 1 hour.
Vegetarian VersionVegetarian Version
Create a vegetarian alternative using a base of mashed raw bananas, grated paneer, and crumbled soya granules. Adjust spices and binding agents accordingly.
Healthier Baked VersionHealthier Baked Version
For a lower-fat option, arrange the shaped kebabs on a baking sheet lined with parchment paper. Brush with ghee and bake at 200°C (400°F) for 15-20 minutes, flipping them halfway through.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from red meat, which is easily absorbed by the body and helps in preventing iron-deficiency anemia and boosting energy levels.
Digestive Aid Spices
Spices used in the kebab, such as ginger, garlic, and cardamom, are known for their digestive properties, helping to soothe the stomach and improve gut health.
Frequently asked questions
This usually happens for a few reasons: the mutton mixture was too wet, you used too much papaya paste which over-tenderized the meat, or there wasn't enough binding agent (roasted besan). Ensure your minced meat is drained of excess water and you follow the ingredient quantities precisely.