Name: Galauti Kabab recipe by Uzma Khan at BetterButter
Prep time: 75 min
Cook time: 25 min
Total time: 100 min
Yield: 8
Ingredients: 500 gram mutton mince; For Dry powder, 2 black cardamom; 1 tsp caraway seeds; 6 to 8 green cardamom; 6 to 8 cloves; 8 to 10 kabab chini; 1 lace mace (javitri); 1/8 tsp nutmeg; 3 star anise; 1 inch cinnamon stick; 2 stone flower; 6 to 8 black pepper; 1 tsp cumin seeds; For Wet paste, 1 inch ginger chopped; 10 to 12 garlic cloves; 1 tbsp raw papaya cubes; 1 tbsp lemon juice; 1/2 cup brown onion; 1 tbsp Charoli (Chironji); 10 to 12 cashew nuts; 1 tbsp poppy seeds; 12 to 15 dry rose petals; 1 and 1/2 tbsp red chilli powder; 3/4 tbsp or according to taste salt; 1 tbsp saffron milk; 1/4 cup chick pea flour; 1 tsp rose water; Few drops of kewra essence; 1/2 cup cream; Charcoal and foil for burn flavour

Ingredients Serving: 8

500 gram mutton mince
For Dry powder, 2 black cardamom
1 tsp caraway seeds
6 to 8 green cardamom
6 to 8 cloves
8 to 10 kabab chini
1 lace mace (javitri)
1/8 tsp nutmeg
3 star anise
1 inch cinnamon stick
2 stone flower
6 to 8 black pepper
1 tsp cumin seeds
For Wet paste, 1 inch ginger chopped
10 to 12 garlic cloves
1 tbsp raw papaya cubes
1 tbsp lemon juice
1/2 cup brown onion
1 tbsp Charoli (Chironji)
10 to 12 cashew nuts
1 tbsp poppy seeds
12 to 15 dry rose petals
1 and 1/2 tbsp red chilli powder
3/4 tbsp or according to taste salt
1 tbsp saffron milk
1/4 cup chick pea flour
1 tsp rose water
Few drops of kewra essence
1/2 cup cream
Charcoal and foil for burn flavour
3/4 cup deai ghee
Some lemon wedges,onion slice and fresh coriender for serve

Instructions

TAKE 2 BLACK CARDAMOM IN A BLENDING JAR
ADD 1 TSP FENNEL SEEDS
1 TSP CARAWAY SEEDS
6 TO 8 CLOVES
6 TO 8 GREEN CARDAMOM
8 TO 10 KABABCHINI
1 LACE MACE
1/8 PIECE OF NUTMEG AND 3 STAR ANISE
1 INCH STICK CINNAMON AND 2 STON FLOWER
ADD 6 TO 8 BLACK PEPPER AND 1 TAP CUMIN SEEDS
DRY GRIND IT
MAKE POWDER OF IT AND KEEP ASIDE FOR NEXT STEP
NOW TAKE 1 INCH GINGER AND 10 TO 12 GARLIC CLOVES
10 TO 12 RAW PAPAYA CUBES
ADD 1 TBSP LEMON JUICE AND BLEND IT
AND MAKE FINE PASTE OF IT AND KEEP ASIDE THIS FOR NEXT STEP
NOW TAKE 1/2 CUP ALREADY BROWN ONION
1 TBSP CHAROLI AND 10 TO 12 CASHEW NUTS
ADD 1 TBSP POPPY SEEDS AND 12 TO 15 DRY ROSE PETALS
ADD LITTLE AMOUNT OF WATER AND GRIND IT
NOW TAKE 500 GRAM MUTTON MINCE IN MIXING BOWL AND ADD ALL DRY GRIND MASALA
ADD RAW PAPAYA, GINGER AND GARLIC PASTE
ADD ROSE PETALS AND BROWN ONION PASTE
ADD 1 TSP ROSE WATER AND FEW DROPS OF KEWRA ESSENCE
ADD MILK DISSOLVE SAFFRON AND 1/4 CUP CHICK PEA FLOUR
ADD 1 AND 1/2 TBSP RED CHILLI POWDER AND 3/4 TBSP SALT OR ACCORDING TO TASTE AND MIX
NOW ADD 1/2 CUP CREAM AND MIX NICELY AND MAKE WELL IN CENTRE
PLACE BOWL OF FOIL IN CENTRE AND KEEP BURN CHARCOAL AND POUR 1 TBSP DESI GHEE AND IMMEDIATELY COVER
COVER ALL SIDES NICELY AND LEFT IT FOR 1 HOUR FOR INHANCE TASTE AND SMELL
AFTER 1 HOUR LEFT OUT THE CHARCOAL BOWL
AND MIX WELL
RUB SOME WATER ON PALM,TAKE SMALL BATCH OF MIXTURE AND GIVE KABAB SHAPE
HEAT GHEE ON TAWA AND LEFT THIS KABAB IN THIS FOR SHALLOW FRY IT
MAKE ALL KABAB LIKE THIS
POUR SOME DESI GHEE OVER THE TOP
WHEN ONE SIDE DONE FLIP IT TO COOK OTHER SIDE
WHEN DONE LEFT IT OUT FROM TAWA AND MAKE ALL KABAB LIKE THIS

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