Galavat Ke Kabab Recipe
Ingredients
| Mutton | 750 Gram, finley minced | |
| Gram flour | 1 Tablespoon, roasted | |
| Raw papaya, peeled and ground : 2 tbsp | ||
| Roasted ground coriander seeds : 1 1/2 tbsp | ||
| Zeera | 1 Tablespoon | |
| Powdered saunf : 1/2 tbsp | ||
| Onions | 2 , chopped | |
| Coriander and mint chopped : 1 tbsp each | ||
| Oil | 1/2 Cup (16 tbs) | |
| Pound separately | ||
| Methi seeds : 1 tsp | ||
| Nutmeg | 1/2 | |
| Cinnamon : 2 1-inch pieces | ||
| Onion | 1 (Grind together) | |
| Garlic | 1 Tablespoon (Grind together) | |
| Ginger | 1 inch (Grind together) | |
| Vinegar | 1 Tablespoon (Grind together) | |
| Salt | To Taste (Grind together) | |
Directions
1. Grind mince and papaya together.
2. Add salt, onion, ginger, garlic paste.
3. Beat well and cover with a damp cloth for 4 to 5 hours.
4. Mix gram flour and chopped green masala, cover and keep in a cool place for another 1 hour.
5. Form into long strips 1/4 cm thick, 6 cm long and 4 cm wide.
6. Fry in a heavy pan on slow fire, adding more oil from time to time till golden brown.
2. Add salt, onion, ginger, garlic paste.
3. Beat well and cover with a damp cloth for 4 to 5 hours.
4. Mix gram flour and chopped green masala, cover and keep in a cool place for another 1 hour.
5. Form into long strips 1/4 cm thick, 6 cm long and 4 cm wide.
6. Fry in a heavy pan on slow fire, adding more oil from time to time till golden brown.
Chef
