Hyderabadi kabab nizami

Hyderabadi kabab nizami

Spice Kitchen
Jana Liebenstein

I first tasted this unusual recipe in a Hyderabad club known for its cutting-edge cuisine. The paté-like texture of the meat is achieved with a traditional tenderising method that uses the enzymes of kiwi fruit or unripe papaya to soften the meat. Serve these kababs as an entrée with green chutney and an onion salad, or with wedges of flat bread or pitta bread for a shared starter.


Quantity Ingredient
20g Fried onions
2 green chillies
2 kiwi fruit, peeled and chopped
or 2 tablespoons unripe papaya, peeled and chopped
500g minced lamb
1 tablespoon Ginger paste
1 teaspoon Garlic paste
1 lemon or lime, juiced
1 teaspoon Garam masala
1/2-1 teaspoon salt, or to taste
2 large eggs
60g plain yoghurt
2 tablespoons Saffron infusion, using 2 saffron threads only
60g Ghee
or 60ml vegetable or canola oil


  1. In a food processor, blend the fried onions, chillies and kiwi fruit or papaya to form a paste.
  2. Transfer the paste to a bowl. Add the lamb, ginger and garlic pastes, lemon or lime juice, garam masala, salt and eggs, and mix to combine well. Cover and refrigerate for 4 hours.
  3. Mix together the yoghurt and saffron infusion in a small bowl.
  4. Preheat the oven to 200°C. Wet your hands, then take a handful of the meat mixture and shape it into a small pyramid about 4 cm tall. Place on a non-stick baking tray. Repeat to use up all the mixture. Top each pyramid with 1 tablespoon of the yoghurt and saffron mixture.
  5. Cook in the oven for 10 minutes. Baste with the ghee or oil, then return to the oven and cook for a further 7–10 minutes. Serve hot.
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