Indian
Indian - Tandoori and Kebabs
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
- • 1/2 cup chana dal, soaked
- • 1 tbsp ghee
- • 1 large onion, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 2 tsp galouti kebab masala
- • 1/2 tsp Kashmiri chili powder
- • 1/4 cup warm milk
- • 1 tsp salt
Preparation Steps
1
Phase 1
Crisp half the onion in ghee, add the ginger-garlic paste and the chana dal with a splash of water, and cook until the dal is soft and completely dry.
2
Phase 2
Grind the dal mixture with the raw mutton mince to a very fine, paste-like consistency with no water.
3
Phase 3
Knead in the galouti masala, Kashmiri chili powder, and salt, loosening the paste with warm milk.
4
Phase 4
Chill the mixture for 1 hour so it firms up enough to shape.
5
Phase 5
Shape into small delicate patties and shallow-fry in ghee on a flat tawa over low heat until dark brown on both sides.
6
Phase 6
Serve immediately on warm paratha with green chutney.