Mutton Galouti Kebab

INGREDIENTS

• 500g Mutton Shoulder
• 4 tbsp Ghee
• 1 Onion
• 3 cloves Garlic
• 2 tsp Ginger
• 2 tbsp Raw Papaya
• 4 tbsp Cashew
• 2 tsp Poppy Seed
• 1 tsp Garam Masala
• 0.5 tsp Ground Cardamom
• 0.25 tsp Ground Clove
• 0.25 tsp Ground Cinnamon
• 0.5 tsp Ground Black Pepper
• 1 tsp Kewra Water
• 1 tsp Salt

STEPS

1. 1

   Trim the Mutton Shoulder of excess sinew and chill it for 20 minutes so it firms slightly. Grind the chilled meat to a very fine mince.

   ⏱ 20 min

2. 2

   Heat 4 tbsp of ghee in a small pan over medium heat. Add 1 onion (thinly sliced) and fry for 8 minutes, stirring, until deep golden brown. Drain, cool, and crush finely.

   ⏱ 8 min

3. 3

   Grind 4 tbsp of cashew, 2 tsp of poppy seed, 3 cloves of garlic, and 2 tsp of ginger with 1 tablespoon water into a smooth paste.

4. 4

   Combine the minced Mutton Shoulder, crushed fried Onion, cashew paste, 2 tbsp of raw papaya, 1 tsp of garam masala, 0.5 tsp of ground cardamom, 0.25 tsp of ground clove, 0.25 tsp of ground cinnamon, 0.5 tsp of ground black pepper, 1 tsp of kewra water, and 1 tsp of salt. Knead for 3 minutes until evenly combined.

   ⏱ 3 min

5. 5

   Cover and refrigerate the mixture for 30 minutes to tenderize and firm it.

   ⏱ 30 min

6. 6

   With lightly greased hands, shape the mixture into 8 thin, soft patties about 1 cm thick. Heat a nonstick or well-seasoned skillet over medium-low heat and cook the patties in batches for 6 to 7 minutes per side, turning gently once, until browned, firm, and no pink remains in the center. The internal temperature must reach 75°C for 30 seconds.

   ⏱ 6 min

7. 7

   Rest the cooked kebabs for 3 minutes, then serve immediately.

   ⏱ 3 min