'GALOUTI KEBAB Ingredients 1 kilogram mutton mince (800 grams mutton + 200 grams fat) ½ cup raw papaya paste 1½ tbsps ginger-garlic paste 2 tbsps browned onion paste 2 tsps degi mirch powder 1½ tsps yellow chilli powder 2-3 tbsps galouti kebab masala powder 1 tbsp rose water 1 tbsp kewra water A large pinch of saffron ¼ cup roasted gram flour Salt to taste A few charcoal pieces 3-4 cloves 2 tbsps + 2 tsps ghee A few fresh mint leaves Warqi parantha to serve Laccha onion to serve Green chutney to serve Lemon wedge to serve Method 1. In a parat, add mutton mince, raw papaya paste, ginger-garlic paste, browned onion paste, degi mirch powder, yellow chilli powder, galouti kebab masala powder, rose water, kewra water, saffron, gram flour, knead and mix well. Add salt and mix again. 2. Heat charcoal pieces on direct flame. Make a cavity in the centre of the mince mixture, place a stainless steel katori and add the hot charcoal in it, cloves and 2 tsps ghee. Cover with a bowl and let the flavour infuse for 5 minutes. 3. Take the bowl off and remove the katori, mix the mince mixture well and marinate for 2-3 hours. 4. Heat the remaining ghee in a non-stick pan, dip hands in water and take a portion of the meat mixture and place on the pan directly, slightly flatten the top. Repeat the process for the rest of the mixture. 5. Cook the base for a minute or till golden brown, gently flip and cook the other side for 1-2 minutes or till completely cooked. 6. Garnish with fresh mint leaves. Serve hot with warqi parantha, laccha onion, green chutney and lemon wedge. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor #GaloutiKebab'
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