Ingredients:
- Meat – ½ Kg finely minced meat of your choice (lamb, mutton, veal or beef), I am using mutton here
- Papaya – 3 tablespoons
- Onions – 50gm
- Ginger garlic paste – 2 table spoon
- Red chilli powder (Kashmiri lal mirch) – 1teaspoon , Kashmiri mirch is not very spicy and gives beautiful colour to kebabs
- Roasted Chickpea flour (Besan) – 3 table spoons
- Saffron – 2 to 3 strands
- Rose water – 2 teaspoons (You can also use rose petals instead, add them in dry spices bunch and follow the recipe)
- Milk Powder – 1 table spoon
- Salt – to taste
- Clarified Butter (Desi Ghee) –to fry
- Dry Spices for Galawat Spice (galawat masala)
- Cumin Seeds (Jeera) – 1 tablespoon
- Cinnamon stick (Daalchini) – 2 small sticks (refer picture)
- Cloves (Laung) – 8 to 10
- Green cardamom (Choti elaichi) - 8
- Black cardamom (Badi elaichi) - 2 to 3
- Mace (Javitri) – ½ (refer picture)
- Nutmeg (Jaifal) – ½ teaspoon
- Poppy seed (Khas Khas) – 1 tea spoon
- Mustard seeds (Rai) – ½ tea spoon
- Bay Leaves – 2
- For Dum (Way of cooking developed by the royal Khansamas of Awadh where food, tightly sealed, is slowly cooked on on bed of hot coals)
- Coal - 1
- Cloves (Laung)– 3
- Green cardamom (Choti Elaichi) - 2
Steps:
Clean the papaya, remove the seeds and make a paste. Preferable use raw papaya but if not available, slightly ripened one will also work. Add papaya in finely minced meat and leave it for 2 hrs. Meanwhile we shall get the masala prepared.
Heat a pan and slightly roast chickpea flour (besan). Be careful that it shouldn’t get burnt.
Heat a pan and carefully dry roast Cumin Seeds (Jeera), Cinnamon stick (Daalchini), Cloves (Laung) , Green cardamom (Choti elaichi), Black cardamom (Badi elaichi), Mace (Javitri), Nutmeg (Jaifal), Poppy seed (Khas Khas), Mustard seeds (Rai) and bay Leaves.
When spices leave the beautiful aroma and are roasted, switch off the heat and let it cool down.Grind it into fine paste after spices are at room temperature.
Now cut the onions and sautee in 3 tablespoons of ghee. I strongly suggest not to replace ghee with other cooking oils and don’t shy away from using it, we’ll cut our calories in some other recipe.
When onion is golden brown, switch off the heat, let it cool down and grind into fine paste.
Grind ginger and garlic to make a paste. You can use bottled ginger garlic paste though I prefer making it fresh.
Soak saffron in 2 tablespoon milk around 15-20 minutes before use.
Now our masalas are ready. Now in our marinated meat we’ll add: Roasted Masal powder, Sauteed onion paste, ginger garlic paste, Roasted chickpea flour, red Chilli Powder, Saffron, Rose water, Milk Powder, Salt.
Mix the ingredients very finely with the meat. I use my hands. Ummm the meat smells so delicious at this point. But wait for some more time.
Cover the meat with cling on film and put in refrigerator for 4 -5 hrs.
After 4-5 hrs meat is ready, just one more final step to give it authentic flavor. You may skip this step. But if you ask me this is highly recommended.
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 (laung) and green cardamom (Choti elaichi) 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. Leave it covered for about 15-20 minutes.
Meat is now ready for kebabs. Make flat patties of the meat. Heat 2 table spoons of ghee in a pan. Fry the patties on very low flame till cooked. Serve it with paratha or naan accompanied with onions lemon and mint chutney.
For a twist add 2 chopped spring onion, one boil potato and reduce the quantity of red chilli powder to ½ tsp