Name: Galouti Kebab 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

ADD 2 BLACK CARDAMOMS, 1 TSP EACH OF CARAWAY & FENNEL SEEDS, 6-8 CLOVES TO A MIXER JAR
ADD 6-8 GREEN CARDAMOMS, 8-10 KABAB CHINI
ADD 1 MACE FLOWER, 1/8 PIECE OF NUTMEG, 3 STAR ANISE
ADD A 1 INCH CINNAMON STICK, 2 STONE FLOWERS
ADD 6-8 PEPPERCORNS, 1 TSP CUMIN SEEDS, GRIND THE SPICES
SET ASIDE THE READY SPICE POWDER
ADD A 1 INCH GINGER PIECE, 10-12 GARLIC CLOVES TO A MIXER JAR
ADD 10-12 RAW PAPAYA CUBES, 1 TBSP LEMON JUICE, BLEND INTO A PASTE, SET ASIDE
ADD 1/2 CUP FRIED ONIONS TO A MIXER JAR, 1 TBSP CHIRONJI, 10-12 CASHEWS TO A MIXER JAR
ADD 1 TBSP POPPY SEEDS, 12-15 DRY ROSE PETALS, A LITTLE WATER, BLEND & SET ASIDE
TAKE 500 GMS MUTTON MINCE, ADD THE DRY SPICE POWDER
ADD THE RAW PAPAYA- GINGER-GARLIC PASTE
ADD THE FRIED ONION-NUT-DRY ROSE PETAL PASTE
ADD 1 TSP ROSE WATER, A FEW DROPS OF KEWRA ESSENCE
ADD 1/4 CUP SAFFRON MILK, 1/2 CUP GRAM FLOUR
ADD 1.5 TBSP RED CHILLI POWDER, SALT TO TASTE, MIX WELL
ADD 1/2 CUP CREAM, SPREAD & MAKE A WELL IN THE CENTRE
PLACE A BOWL OF FOIL INSIDE, KEEP A BURNING CHARCOAL, ADD 1 TBSP GHEE, COVER IMMEDIATELY
SEAL THE SIDES & STEAM VENT, SET ASIDE FOR 1 HOUR
REMOVE THE CHARCOAL & MIX THE MINCE
SHAPE SMALL KEBABS OUT OF THE MIX WITH WET PALMS
SHALLOW FRY THE KEBABS ON A TAVA IN HOT GHEE
ADD SOME GHEE ON TOP
FLIP & COOK FROM BOTH SIDES UNTIL GOLDEN BROWN
SERVE HOT WITH CHUTNEY

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