mughlaiMediumnon vegetariangluten freenut freesoy free

Lahabi Kebab

Name: Lahabi Kebab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g mutton (boneless leg, cleaned and cubed); 2 tbsp raw papaya (grated, for tenderizing); 2 tbsp ginger-garlic paste; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint leaves (finely chopped); 3 tbsp gram flour (roasted); 1 pinch garam masala; 1 pinch cumin powder; 1 pinch red chili powder; 1 pinch black pepper; 1 pinch salt; 1 tbsp lemon juice; 3 tbsp ghee (for pan frying); 1 pcs lemon (cut into wedges, for garnish)

RATING

4.3/5(28)

TASTE SCORE

8/10

Incredibly tender, melt-in-your-mouth mutton kebabs with a velvety texture that comes from raw papaya paste and slow pan-frying. These Awadhi-style flat kebabs are delicately spiced, pan-seared to a golden crust, and finished with a squeeze of lemon. A regal appetizer that defines Lucknowi cuisine.

PREP

25m

COOK

20m

SERVES

100 G

495 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Mince the mutton to a fine paste.
1.Wash and pat dry the boneless mutton pieces.
2.Run them through a meat mincer using a fine plate; mince twice for a smooth, pasty texture.
3.Transfer the minced mutton to a large mixing bowl.
TIPIf you don't have a mincer, pulse chilled mutton cubes in a food processor until smooth, but avoid over-processing into a paste.
mix · ~30 min
Marinate the kebab mixture.
1.Add grated raw papaya, ginger-garlic paste, chopped onion, green chili, coriander leaves, and mint leaves to the minced mutton.
2.Sprinkle roasted gram flour, garam masala, cumin powder, red chili powder, black pepper, and salt.
3.Add lemon juice and mix everything thoroughly with your hands for 2 minutes until well combined.
4.Cover and marinate in the refrigerator for 30 minutes.
TIPRaw papaya contains enzymes that tenderize the meat naturally. Don't marinate for more than 1 hour or the meat can turn mushy.
prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.
2.Wet your palms with a little water and flatten each portion into a thin, round patty about 2.5 inches wide.
3.Keep the edges smooth and even so they cook uniformly.
TIPSlightly damp hands prevent the meat mixture from sticking while shaping.
fry · ~10 min
Pan-fry the kebabs until golden.
1.Heat 1 tbsp ghee in a non-stick pan over medium heat.
2.Place 3-4 kebabs in the pan without overcrowding.
3.Fry for 3-4 minutes on one side until golden brown and crisp.
4.Flip gently with a spatula and fry the other side for 3 minutes, adding a few drops of ghee around the edges if needed.
5.Repeat with remaining ghee and kebabs in batches.
TIPMedium heat is key — high heat will burn the outside before the inside cooks through.
garnish
Garnish with onion rings and lemon wedges.
1.Arrange kebabs on a serving platter.
2.Scatter sliced onion rings over the top.
3.Place lemon wedges on the side for squeezing over the hot kebabs.
TIPServe immediately while the kebabs are hot and crisp for the best melt-in-your-mouth experience.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For authentic Awadhi taste, mince the mutton twice to achieve a smooth, homogenous paste.
2
Raw papaya is a natural meat tenderizer; do not marinate for more than 60 minutes to avoid mushy kebabs.
3
Wet your palms lightly while shaping each kebab to prevent the mixture from sticking.
4
Fry on medium heat only; high heat will burn the crust while leaving the inside raw.
5
Use roasted gram flour (besan) to bind the mixture and add a nutty flavor — roast it until fragrant before adding.
6
Serve the kebabs immediately after frying to retain their crisp exterior and tender interior.
7
Store uncooked shaped kebabs in the fridge for up to 6 hours; freeze them between parchment for later use.