Galauti Kebab

Prep: 1 hr Cook: 10 min Number of Portions: 04

Ingredients

Mutton mince (500gms) and Mutton fat (50 gms) minced together thrice from a mechanical meat mincer
Mutton fat - 50 gms
Raw papaya paste - 100 gms
Salt - to taste
Ginger paste - 50 gms
Garlic paste - 50gms
Brown onion paste - 100gms
Browned cashew paste-50gms
Raw onion paste - 50 gms
Yellow chilly powder - 2tsp
Red chilly powder - 2tsp
Green chilly paste - 2tsp
Kewra water - 2tsp
Rose water - 2tsp
Meetha ittar - 1 drop
Dried channa dal powder - 30gm
Saffron - 1/2 gm
Cloves - 4 nos
Desi ghee - 1tbsp
Charcoal/wood piece(1x1) - 1 no
Potli masala - 2 tbsp
For Potli Masala :-Dried rose petals - 1tbsp
Shahi jeera - 1tbsp
Bay leaf - 2nos
Paan ki jad - 30gms
Pathar ke phool - 2gms
Javtri - 2gm
Green cardamom - 5gm
Khus ki jud - 4gm
Chandan burada -10gm

Method

  • Rub the minced meat with your palm. Add raw papaya paste, ginger paste, garlic paste, green chilly paste, salt, raw onion paste and keep aside for 10 mins.
  • Lightly dry the saffron and crush it with a wooden pestle. Add 2 tbsp warm water and keep aside.
  • Now add to the mince browned onion paste, browned cashewnut paste, yellow chilly and red chilly powder.
  • Sprinkle potli masala and add kewra, rose water and meetha ittar. Pour saffron and dust with roasted channa dal powder.
  • Now make a well in the centre and place a live burning charcoal or wood piece. Place the cloves on this and pour desi ghee on the live charcoal. Immediately cover with a tight fitting lid. This is an ancient way of smoking used in India and is called Dhungar.
  • Leave aside for 20 mins. Remove the lid and mix well. Heat a tawa and pour in oil to shallow fry the kebabs.
  • Lightly apply water on your hands and make round patties of the kebab and shallow fry on the tawa. Serve hot with ulta tawa parantha.

Notes

If you want more perfumed flavours from the kebab sprinkle more masala on the kebab before cooking.

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