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Galauti Kabab

Cloves and dry rose leaves are some spices used to make the masala for Galauti kebab.
Galauti Kabab Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2-3

Cooking Time

-5 min

Difficulty

- Medium

Preparation Time

- 20 min

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INGREDIENTS

  • 2 tsp fennel seeds
  • 2 Star Anise
  • 1 tsp Mace
  • 5 to 6 Cloves
  • 1 tsp Black pepper
  • 1 tbsp Coriander seeds
  • 3 Black Cardamom
  • 5 Green Cardamom
  • 1 tsp Ajwain
  • 2 Bay Leaves
  • 2 Dry Red Chillies
  • 1 tsp Royal Cumin
  • 1 tsp pathar ke phool
  • 1 Khas Root
  • 2 paan Root
  • 1 tsp Dry Rose petal powder
  • 4 Srips of Rwa Papaya skin
  • 1 Onion
  • 2 Green Chillis
  • 1 tbsp water
  • 1 kg Mutton
  • 2 tsp Deggi Mirch Powder
  • Salt
  • 2 tbsp Galauti masala
  • 1 tbsp Brown Cashew paste
  • 1 tbsp Brown Onion paste
  • 1 tsp Screwpine water
  • Few Saffron strands
  • 250 gms ghee
  • 4 tbsp roasted gram powder
  • 2 Pieces of coal
  • 3 Cloves

HOW TO PREPARE GALAUTI KABAB

  1. 1

    For galauti masala, dry fennel seeds, star anise, mace, cloves, black pepper, coriander seeds, black cardamom, green cardamom, ajwain, bay leaves, dry red chillies, royal cumin, pathar ke phool, khas root, paan root, dry rose petal powder and fine powder in a grinder
  2. 2

    In a open vessel, minced mutton and make fine paste of skin of raw papaya, onion, green chillis and strain extra moisture out of it
  3. 3

    Add the paste to mutton, add deggi mirch powder, salt, galauti masala, water, mutton, deggi mirch powder, brown cashew paste, onion paste, screwpine water, few saffron strands, ghee, roasted gram powder and mix well
  4. 4

    Make a space in centre of mutton mixture
  5. 5

    Fix a small bowl there, put a heated coal pices in it, add clovesand ghee and cover it fully with a silver foil to smoke it
  6. 6

    In a pan add ghee, make disk shape kabab of mixture and fry
  7. 7

    Serve hot.
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