Galouti Kebab

Instructions

1. 1

   Prepare and Marinate the Mince (4 hours+)

   • Ensure the mutton mince is extremely fine. If necessary, pulse it in a food processor for 20-30 seconds until it forms a smooth, pasty consistency.
   • In a large mixing bowl, combine the mutton mince, raw papaya paste, ginger paste, garlic paste, crushed fried onions, salt, red chili powder, and garam masala.
   • Using your hands, mix thoroughly for 3-4 minutes, kneading the mixture to ensure the spices are evenly distributed and the mince is well-tenderized.
   • Cover the bowl with plastic wrap and refrigerate to marinate for a minimum of 4 hours, or preferably overnight for the most tender, melt-in-the-mouth texture.
2. 2

   Add Binders and Aromatics (5 minutes)

   • In a small bowl, soak the saffron strands in 1 tbsp of warm milk for 10 minutes.
   • Remove the marinated mince from the refrigerator. Add the roasted besan (chickpea flour), saffron-infused milk, rose water, and kewra water to the mixture.
   • Mix again until all the new ingredients are fully incorporated. The final mixture should be very soft and pliable.
3. 3

   Infuse with Smoke (Dhungar Method) (15 minutes)

   • Make a small well in the center of the kebab mixture and place a small steel bowl or a piece of onion skin in it.
   • Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
   • Carefully place the hot charcoal into the small bowl. Place the clove on top of the charcoal.
   • Drizzle 1 tsp of ghee over the hot charcoal. It will immediately begin to smoke profusely.
   • Quickly cover the main bowl with a tight-fitting lid to trap the smoke. Let the mixture infuse for 10-15 minutes.
   • After the time is up, carefully remove the lid (away from your face) and discard the bowl with the charcoal.
4. 4

   Shape and Fry the Kebabs (15-20 minutes)

   • Lightly grease your palms with a little oil or ghee. Take a lemon-sized portion of the mixture and gently flatten it into a round patty, about 2 inches in diameter and 1/2 inch thick. The mixture is very delicate, so handle with care.
   • Heat 4 tbsp of ghee in a heavy-bottomed, non-stick pan over medium heat. The ghee should be hot but not smoking.
   • Carefully place the shaped kebabs into the hot ghee, ensuring not to overcrowd the pan. Work in batches if necessary.
   • Fry for 3-4 minutes on the first side until a rich, golden-brown crust forms. Do not move them around too much.
   • Using a wide, thin spatula, gently flip the kebabs and cook for another 3-4 minutes on the other side until cooked through.
   • Remove the cooked kebabs and place them on a plate lined with paper towels. Repeat the process with the remaining mixture, adding more ghee to the pan if needed.
5. 5

   Serve

   • Serve the Galouti Kebabs immediately while they are hot and tender.
   • They are best enjoyed with ulte tawe ka paratha, mint chutney, and thinly sliced onions sprinkled with lemon juice.