Mutton Galouti Kebab

1. 1
   saute · ~12 min

   Cook the onions until deep golden.

   1.Heat 1 tbsp ghee in a pan over medium heat.

   2.Add the sliced onion and cook, stirring often, until deep golden and evenly browned, 10-12 minutes.

   3.Cool slightly, then crush or finely chop the browned onion.

   TIPKeep the heat medium so the onion browns slowly without turning bitter.
2. 2
   mix · ~5 min

   Make the kebab mixture.

   1.Add the minced mutton to a wide bowl.

   2.Mix in the browned onion, raw papaya, ginger-garlic paste, green chili, coriander leaves, mint leaves, and roasted gram flour.

   3.Add red chili powder, garam masala, cumin powder, black pepper, powdered cardamom seeds, powdered cloves, powdered cinnamon, salt, and lemon juice.

   4.Mash and mix well until the mixture feels sticky and well combined.
3. 3
   rest · ~20 min

   Rest the kebab mixture.

   Cover and refrigerate the mixture for 20 minutes so the papaya tenderizes the mutton and the flavors settle.

   TIPDo not rest it too long or the mixture can become too soft to shape neatly.
4. 4
   prep · ~4 min

   Shape small patties.

   Divide the mixture into 8 equal portions and shape into thin, flat patties with lightly greased hands.

5. 5
   fry · ~8 min

   Cook the kebabs gently on a pan.

   1.Heat the remaining 1 tbsp ghee in a heavy pan over low to medium heat.

   2.Place the patties in the pan without crowding.

   3.Cook for 3-4 minutes on the first side until lightly browned.

   4.Flip carefully and cook the other side for 3-4 minutes until the kebabs are cooked through and soft inside.

   TIPThese kebabs are delicate, so flip them only after the first side sets well.
6. 6
   serve

   Serve the kebabs hot.

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