Wazwan Kabab
Hand-pounded lamb kebabs from Wazwan, cooked on flat iron griddle. The Waz (chef) pounds meat for hours.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 18 g (chopped)
Main
- salt (optional) (whole)
- Mutton — 620 g (chopped)
- onion — 140 g (grated)
- garam masala powder — 4 g (whole)
- green chillies — 13 g (chopped)
- coriander powder — 4 g (whole)
- Gram Flour — 38 g (ground)
- ginger garlic paste — 25 g (whole)
- Turmeric Powder — 2 g (whole)
- Kashmiri Red Chilli Powder — 4 g (whole)
- cumin powder — 4 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Traditionally, the mutton is hand-pounded for a long time with a mortar and pestle until it turns into a smooth, fibrous paste -- this long pounding is what gives Wazwan kebabs their signature melt-in-mouth texture.
- Mix the pounded mutton with grated onion, ginger-garlic paste, chopped green chillies and roasted gram flour (besan).
- Season with Kashmiri red chilli powder, cumin powder, coriander powder, garam masala powder, turmeric powder, chopped coriander leaves and salt to taste; knead into a smooth, firm mixture.
- Shape the mixture into small log-shaped kebabs directly with wet hands -- no skewer is used for this griddle style.
- Heat a flat iron tawa/griddle with a little oil. Place the kebabs on it and cook on medium flame, turning gently, until evenly browned and cooked through, about 15-20 minutes.
- Serve hot with mint-coriander chutney and onion rings.
Common questions
- How many calories in one plate of Wazwan Kabab?
- 368 kcal per plate.
- How much cooking time?
- 140 min — 120 min prep, 20 min cooking.