Royal Lucknow Nawabi Kebabs: A Bengali Festive Treat
40 minutes
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About Royal Lucknow Nawabi Kebabs: A Bengali Festive Treat
Experience the regal tastes of Lucknow with our Nawabi Kebabs, a delightful fusion of North Indian and Bengali culinary traditions. This recipe features succulent minced mutton, aromatic chana dal, and the rich sweetness of fried onions, perfectly balanced with warming spices. Ideal for special occasions or a family feast, these kebabs offer a unique and unforgettable flavor profile.The tender mutton melts in your mouth, complemented by the subtle earthiness of the chana dal and the crispness of the fried onions. A whisper of ginger-garlic paste and traditional garam masala complete this culinary masterpiece, creating a dish fit for royalty.Prepare to impress your guests with this exquisite kebab recipe – a true testament to the vibrant and diverse flavors of Indian cuisine. Serve these flavorful kebabs with warm shermal bread and your favorite chutney for a complete and authentic culinary experience.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Meat & Legumes
- 500 gm Mutton minced
- 150 gm Split Chickpea split chickpeas; soak for at least 30 minutes before use
Aromatics & Spices
- 2 tbsp Ginger-Garlic Paste
- 1 tbsp Garam Masala
- 1 tsp Chili Powder adjust to taste
- 1 tsp Pepper black, ground
- 1 tsp Cumin Seeds ground
- 1 tsp Cinnamon ground
- 4 pod Cardamom black, lightly crushed
- 7-8 pod Cardamom green, lightly crushed
- 4 leaves Bay Leaves
- 2 Star Anise
Instructions
Prepare the Mutton and Dal Paste
- Boil the chana dal until tender. Once cooled, blend the boiled chana dal with the minced mutton into a smooth paste.
Prepare the Spice Paste
- In a bowl, combine the ginger-garlic paste, garam masala, chili powder, black pepper, cumin seeds, cinnamon, black cardamom, green cardamom, bay leaves, and star anise. Grind these spices into a fine paste using a mortar and pestle or a spice grinder.
Combine and Shape the Kebabs
- Heat oil in a pan. Add the spice paste and stir until fragrant. Add the mutton and chana dal paste. Mix well, incorporating the fried onions, cashews, and raisins. Cook until the mixture is slightly dry but still moist. Remove from heat and allow to cool completely. Once cool, shape the mixture into small kebab patties.
Shallow Fry the Kebabs
- Heat oil in a pan over medium heat. Carefully place the kebabs in the hot oil and shallow fry until golden brown and cooked through, turning occasionally. Ensure both sides are nicely browned.
Serve
- Serve the hot Nawabi Kebabs with warm shermal bread and your favorite chutney.
Recipe Notes
Expert Tips for Perfect Nawabi Kebabs
- Soaking the chana dal for at least 30 minutes ensures a smoother, more flavorful paste.
- Don't overcook the kebab mixture; it should be moist enough to hold its shape but not too wet.
- For extra flavor, marinate the minced mutton in a little yogurt and ginger-garlic paste for a couple of hours before making the kebabs.
- Adjust the amount of chili powder to your preference.
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Recipe Nutrition
Calories: 1334kcalCarbohydrates: 86gProtein: 45gFat: 98gSaturated Fat: 2gPolyunsaturated Fat: 28.8gMonounsaturated Fat: 57.6gSodium: 1140mgFiber: 14gSugar: 13g
Geeta Biswas
Articles: 919
5 Comments
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Looks so mouthwatering! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
This is perfect! Can’t wait to taste it.
Awesome Recipe!!! Cant wait to try it 🙂
But what is meant by Bengal Gram paste??
Absolutely fantastic! Thanks for the recipe.