Thursday, March 24, 2011

Galouti Kebab

Ingredients :

1. Boneless lamb pieces- 6 to 7
2. Gram daal- 1 tbs
3. Cinnamon- 4 to 5
4. White pepper powder- 1 tbs
5. Cumin seeds (jeera)- 1 tbs
6. Potato (boiled)- 2 small
7. Ghee- 1 tsp
8. Ginger-garlic paste- 1 tsp
9. Salt to taste
10. Red chilly powder- 1/2 tsp
11. Oil

Procedure :

First roast cinnamon, daal, pepper and cumin seeds together over low flame. When the cumin seeds will turn dark, remove them and let them cool. Now first grind these mixture well and then add the mutton cubes to it. Grind it properly. Take it in a bowl and add salt, boiled potato (one can also use raw papaya pulp instead of potato), ginger-garlic paste, ghee and chilly powder. Mix it well. Now wet your hand a little and make small balls from this mixture and press them. Make the patties thin and large because when you will fry them, they will shrink. Now keep the patties in freezer for 15 minutes and then keep them outside for another 15 minutes so that they come down to normal temperature. Heat 3 tbs oil in a pan and fry the kebabs. The kebabs should be half submerged in the oil while being fried. Fry both the sides and remove excess oil from them with the help of paper napkin. Put one tsp of curd-mustard sauce on top of each kebabs and add finely chopped carrots and one tsp of  ketchup. Serve it hot.

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