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- Galouti Kebab (1)
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PrintGALOUTI KEBAB
Serves :
10
Preparation Time :
Cooking Time :
Preparation Method :
- Add minced meat along with ginger-garlic paste, onion paste, raw papaya paste, cashew paste, khus khus paste, salt and all dry powders in a bowl and mix well.
- Add 2 tablespoons of ghee and saffron dissolved in milk and knead well. Set aside for 20 minutes.
- Heat coal directly on an open flame until red hot and transfer it in a small bowl.
- Add the minced meat mixture on a platter and make a well in the centre.
- Place the coal containing bowl in the minced meat well and add ghee over it with remaining Garam masala. Cover the platter immediately and set aside to smoke for an hour.
- Divide the smoked mixture into 30 equal portions and shape each portion into a flattened ball or patty.
- Heat the remaining clarified butter on a flat griddle and arrange the patties on it and shallow-fry them until they are thoroughly cooked.
- Arrange the patties on a serving plate and garnish with lime wedges.
- Serve hot with Coriander and Mint chutney.
INGREDIENTS
- 1 kg minced meat
- 100 grams green papaya paste
- 1 big onion, chopped, roasted and grounded to fine paste
- 2 tablespoon ginger-garlic paste
- 100 grams split Bengal gram (chana dal), roasted and powdered
- 3 tablespoons garam masala powder
- 1 teaspoon coriander powder
- 3 tablespoons gram flour (besan)
- 2 tablespoons cashew nut paste
- 1 teaspoon poppy seed (khus khus) paste
- 6 tablespoons clarified butter (ghee)
- Pinch of saffron, dissolved in 1 tablespoon warm milk
- 1 lime cut into wedges
- Salt to taste
For smoking:
- 1 large piece charcoal
- 1 tablespoon clarified butter (ghee)
8 comments for “Galouti Kebab (1)”
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