Galawati Kabab (Tundey Kababi)

Recipe By - Foodistan Travels

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Ingredients Minced Meat ½ Kg (better to use mutton/beef) Onions 50 g Papaya paste 2 tbsp (raw/ripped) Ginger garlic paste 1 tbsp Red chilli powder 2 tbsp Roasted besan 2 tbsp Saffron 2 to 3 strands Rose water 1/2 tsp Milk powder 1 tbsp Salt to taste Ghee to fry Cumin 1/2 tsp Cinnamon stick 1 inch Cloves 4-5 Green cardamom 4 Nutmeg one pinch Cardamom (Black) 2 to 3 Mace (javitri) 1/4 tsp Poppy seed 1 tsp Mustard seeds ½ tsp Bay leaves 2 For Dum (Smoke) Coal 1 Cloves 3 Choti elaichi 3

Method: Clean the papaya and make a paste of the fruit and add it to in finely minced meat. Leave it for 2 hrs. Roast the besan. Dry roast the spices and let it cool down, then grind to a powder. Now cut the onions and sauté in ghee. After it cools down grind into a fine paste. Soak saffron in 2 tablespoon milk around 15-20 minutes before use. Add roasted masala powder, onion paste, ginger garlic paste, roasted besan, red chilli powder, saffron, rose water, milk powder and salt in marinated meat. Cover the meat and refrigerate for 4 -5 hrs. Heat a small piece of coal till it starts burning. Put it in a metal bowl and keep it in the center of the vessel containing meat.Add some ghee and put cloves and green cardamom in it. This will release pleasantly aromatic flavor and flavoured smoke into the meat. Quickly cover the vessel with meat and burning coal with foil so that meat absorbs all very earthy flavour of ghee and coal. Meat is now ready for kebabs. Make flat patties of the meat. Heat ghee and shallow fry the Kabab on very low flame till cooked. Serve it with paratha with onions lemon and mint chutney.