- Mincing Mix the minced mutton and kidney fat together. Use mixer to mince the mutton and repeat it twice. Set aside.
- For Spice Mix Heat a pan on medium low flame. Add mace, stone flower, black cardamoms, green cardamoms, black cumin seeds, cumin seeds, black peppercorns, cloves (4-5) and roast it dry till they are fragrant.
- Turn off the flame and grate the nutmeg in the pan, include dry rose petals and mix well. Let the spices cool down completely. Grind the spices to a fine powder.
- For Kebabs Take a mixing bowl and add minced meat, the prepared spice mix, raw papaya, ginger garlic paste, rose water, kewra water, salt. Mix well.
- Let the meat marinate for at least 2 hours or preferably overnight in refrigerator. Take the meat out of the refrigerator.
- Now take a flat pan. Heat ghee on medium heat for shallow frying. Wet your hands with water and take a portion of the meat combination and directly place on the pan while Molding them into patties.
- Evenly fry them till golden crust is formed on both sides. Remove the kebabs on absorbent paper to eliminate the excess fat.
- For Serving Arrange kebabs on a plate and serve along with green chutney, laccha onion and lemon wedge. Garnish with some mint leaves.
GALOUTI /GALAWATI KEBAB
By Amartya Chakraborty
Mar, 6th
819
Servings
4 persons
Cook Time
30 minutes
Ingredients
18
- 20
Ingredients
- Minced Mutton
- Minced Kidney Fat
- Ghee
- ginger garlic juice
- Raw Papaya (with Skin), paste
- Kewra Water
- Rose Water
- Black Peppercorns
- Black Cumin Seeds
- Cumin Seeds
- Cloves
- Green Cardamoms
- Dry Rose Petals
- Stone Flower/Mountain Moss
- Small Nutmeg
- Mace
- Black Cardamoms
- Lemon
- Large Onion
- Fresh Mint Leaves
