Home / Recipes / Galawatke Kebab

Ingredients


  • Lean lamb meat
  • Galauti spice mix
  •  Red Chilly powder
  •  Raw papaya peel
  • Onion
  • Green chilies
  • Ginger
  • Clarified butter/ ghee
  • Brown onion paste
  • Brown cashew paste
  • Roasted Bengal gram powder
  • Salt
  • Saffron
  • Keora (vetivier) water
  • 500 Gms
  • 80Gms
  • 08 Gms
  • 10 Gms
  • 10 Gms
  • 05 Gms
  • 05 Gms
  • 100 Ml
  • 20 Gms
  • 40 Gms
  • 40 Gms
  • to taste
  • few strands
  • 05 ml
 

Methods


  • Trim off all the fat and silver side if any from the meat and tap it dry.
  • Pass the meat through the mincer about 05 to 07 times until the meat becomes like a smooth paste.
  • Tap the mince dry again using a very clean kitchen towel
  • Now add in the salt, chilly powder and the Galauti spice mix and rub it till the meat absorbs the masala
  • Make a paste of ginger, green chilly, raw papaya peel and the onion; strain this paste to loose out the excess moisture
  • Add this paste in the mince and rub it for about 05 to 07 minutes
  • Then add in the brown cashew and the onion paste and mix it well
  • Add in the melted clarified butter and mix well
  • At this stage the meat mixture is quite loose, but keep mixing till all the fat is incorporated.
  • Add the roasted Bengal gram flour and mix till the entire mass becomes one and the test is that when you touch should not be sticking to your hands
  • Add the crushed saffron and the Keora essence.
  • Make a well in the same container in which the dish is getting made and place a small bowl with burning hot amber, pour some ghee over the coal and put a piece of clove on that Cover it with tin foil and keep it for about 10 minutes.
  • Open the foil and remove the bowl
  • Work the mixture once again till smooth
  • Shape into cakes and griddle it on a pan with minimal ghee
  • Serve hot with mint chutney
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