Ingredients:

• For minced mutton:
• 500 g – minced meat, mutton(lamb) keema
• 1/2 tsp – salt
• 1/2 cup – (100 ml) water
• Extra 1/2 tsp – salt
• 1 tsp – Kashmir Red Chilli powder (or 1.25 tsp normal Red Chilli powder)
• 2 tbsp – oil
• Dry roast ingredients:
• 2 – large cardamoms, shelled
• 1 tsp – Coriander seeds
• 4 – Cloves
• 100g – Bengal gram(channa dal)
• For the paste:
• 2 tbsp – Raw papaya (optional)
• 1 – Onion
• 1/2 tsp – pepper powder

Method:

1. Galouti kebab:
2. Clean the minced mutton. Drain out the water, thoroughly.
3. Boil the minced mutton, in a pressure cooker with 1/2 a tsp of salt and 1/2 a cup (100 ml) of water.
4. Reduce heat to medium, after 2nd whistle and cook, on medium heat for 8 minutes.
5. Allow the cooker to cool naturally. Open the lid and squeeze out mutton stock/water, from the boiled mutton mince.
6. Transfer the boiled minced meat into a mixer bowl and blend for 1 – 2 minutes, until soft and forms a ball.
7. Make a fine paste of raw papaya, onion and pepper powder.
8. In an iron kadai / frying pan, dry roast gram dal, cardamom, cloves and coriander seeds separately. Then make a fine powder in a mixer.
9. Reserve 2 tbsps of the spice gram dal powder.
10. Final preparation:
11. In a wide bowl, add the paste, gram dal spice powder, red chilli powder and salt, to the cooked minced mixture.
12. Knead well and make a soft dough. Store in a container for 2 hours.
13. Add reserved gram dal spice powder and divide the kebab mixture into 8 portions.
14. Shape them into round kebabs.
15. Heat 1 tbsp of oil in a non-stick frying pan or griddle. Reduce heat to medium.
16. Arrange kebabs carefully. Fry until brown on both the sides. Maintain low to medium heat.
17. Sprinkle remaining oil. Serve hot with fresh salads / tomato sauce / green chutney / lemon wedges.
18. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya