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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
Prepare and Marinate the Kebab Mixture
Infuse with Smoke (Dhungar Method)
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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.
This awadhi recipe takes 170 minutes to prepare and yields 4 servings. At 469.62 calories per serving with 23.68g of protein, it's a moderately challenging recipe perfect for appetizer or main_course.
Shape the Kebabs
Shallow Fry the Kebabs
Replace mutton with minced chicken. Omit the raw papaya paste and reduce the marination time to 1 hour.
Create a vegetarian alternative using a base of mashed raw bananas, grated paneer, and crumbled soya granules. Adjust spices and binding agents accordingly.
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.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and overall body function.
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.
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.
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.
Lahabi Kebab is a good source of protein and iron from mutton. However, it is also high in saturated fats from the mutton and ghee used for frying. It is best enjoyed in moderation as part of a balanced diet.
A typical serving of 3 Lahabi Kebabs contains approximately 350-420 calories, depending on the fat content of the mutton and the amount of ghee absorbed during frying.
Yes. You can marinate the mixture and store it in the refrigerator for up to 24 hours. You can also shape the kebabs, place them on a tray with parchment paper, freeze them, and then transfer to a freezer-safe bag for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
The best cut is boneless meat from the leg of the lamb or goat (raan), with about 20-25% fat included. The fat is essential for keeping the kebabs moist and flavorful.
Yes, you can skip it if you don't have charcoal. The kebabs will still be delicious. However, the smoking process imparts a unique, smoky aroma that is the hallmark of authentic Awadhi kebabs.