Galawati Kebab Recipe ! How To Make Mutton Galawati Kabab At Home

How To Make Mutton Galawati Kabab At Home

Serves: 8

Preparation Time: 1 hour

INGREDIENTS

Mutton- 750 gms, minced thrice from lean gol boti

Raw papaya- 6 tbsp, ground to a paste

Desi ghee- 2 tbsp

Dhania (coriander) seeds- 1 tsp

Jeera (cumin) seeds- 1 tsp

Hari elaichi (green cardamom)- 4 pods

Badi elaichi (black cardamom)- 1 pod

Laal Mirch (red chili)- 10 pieces, whole

Dalchini (cinnamon) powder- 1 tsp

Javitri (mace)- ½ tsp

Laung (cloves)- 6 cloves

Jaiphal (nutmeg)- 2 pieces

Besan (gram flour)- 9 tbsp, roasted

Salt- to taste

Charcoal- 2 pieces

COOKING METHOD:

Grind the raw papaya into a fine paste.

Saute the coriander and cumin seeds, green cardamom, black cardamom, red chilies, cinnamon, mace, nutmeg, and 4 cloves in a pan on a low flame for about 5 minutes. Then grind it into a fine paste. Mix in the minced mutton, salt, and raw papaya paste. Keep it aside to marinate for 1 hour.

Mix the gram flour and the rest of the ingredients except the 2 cloves, the ghee, and the charcoal. Put the mixture in a large pan. Then put the burning charcoal, 2 cloves, and a tsp of ghee in a small steel bowl and place it in the center of the large pan. Cover the pan with a heavy lid for the smoking process and let it smoke for 30 minutes.

Divide this mixture into 12 equal portions and roll into a ball. Then using the palms of your hands, press it into flat patties about half an inch in thickness.

Heat a frying pan on a low flame. Add the ghee and individually place the patties in it and shallow-fry them on both sides for 4 minutes each. Serve hot with onion rings.

NOTE: 

A typical Indian version of garam masala powder consists of black and white peppercorns, cloves, cinnamon or cassia bark, mace (part of nutmeg), black and green cardamom pods, bay leaf, and cumin seeds. As an alternative, use ready-made garam masala powder.