Indian
Indian - Street Food and Snacks
Galouti Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g fine mutton mince
- • 2 tbsp raw papaya paste
- • 10 cashews, ground to a paste
- • 1 onion, fried crisp and crushed
- • 1 tbsp garam masala
- • 1/4 tsp saffron, soaked in 2 tbsp warm milk
- • 2 tsp rose water
- • 4 tbsp ghee
- • Salt to taste
Preparation Steps
1
Phase 1
Combine the mince, papaya paste, cashew paste, crushed fried onion, garam masala, saffron milk, rose water, and salt thoroughly.
2
Phase 2
Refrigerate the mixture for 2 hours so the papaya tenderizes the meat.
3
Phase 3
Form small, delicate palm-sized flat kebabs.
4
Phase 4
Fry gently in ghee on low-medium heat until browned on both sides.
5
Phase 5
Serve hot with warqi paratha and green chutney, Lucknow street style.