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- Galawati Kabab
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PrintGALAWATI KABAB
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Add minced lamb in a blender and grind them until they reach to a consistency of fine paste. Add water if required. Transfer it to a bowl and set aside.
- Heat a pan and dry roast all the ingredients required for the garam masala until they release their aroma.
- Grind the roasted spices into a fine powder. Reserve.
- Combine minced lamb with raw papaya paste, ginger-garlic paste, nutmeg powder, rose essence, 4 teaspoons of freshly ground garam masala and sufficient salt and mix gently with your hands until they become fairly loose mixture.
- Cover the bowl and refrigerate for 3 hours and when it is properly set bring back to room temperature.
- Divide the minced lamb mixture into equal portions of small lemon-sized balls.
- Heat ghee in a pan and add the divided portions and fry until they are cooked and evenly golden brown in colour. Turn off the flame and do not remove the galawaties from pan even after they are cooked so that they would not break.
- Gently remove from the pan and drain excess ghee in kitchen paper.
- Serve hot with Coriander and Mint chutney.
INGREDIENTS
- 500 grams lamb mince
- 3 tablespoon raw papaya paste
- 2 tablespoon ginger-garlic paste
- A pinch of freshly grated nutmeg powder
- A few drops of rose essence
- Salt to taste
- 3-4 tbsp ghee to fry the kababs
For Garam Masala:
- ¼ teaspoon whole black peppercorns
- ½ teaspoon cumin seeds
- ½ inch cinnamon stick
- ¼ teaspoon cubeb pepper or kabab chini
- 3 green cardamoms
- 1 brown cardamom
- 4 cloves
- 1 teaspoon coriander seeds
- A few flakes of mace
- A little lichen or patthar ka phool
7 comments for “Galawati Kabab”
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