Galouti Kabab – Very soft and Melt in your mouth Recipe with Mutton or Beef Mince

Author: Naush

First marination: Place the minced meat (drained really well) and add the raw papaya paste.
Mix and marinate in the refrigerator for 30 minutes.
Meanwhile, dry roast the gram flour, keep aside.
Fry the whole garlic cloves in oil on low flame until light golden. Absorb the excess oil and Keep aside.
Fry the sliced onions in oil until golden. Absorb the excess oil. Keep aside.
In a grinder, grind cinnamon stick, green and black cardamoms, start anise, mace, nutmeg and cloves into a fine powder.
Now add green chilies, fried onions, fried garlic cloves, fresh coriander, egg, fresh cream, salt, red chili powder and black pepper powder to the above spice mix and grind to a fine paste.
Add this paste to the mince along with the gram flour and mix. Allow to marinate for one hour (or even overnight) in the refrigerator.
NOTE: Mixture should be thin such that it should be difficult to shape the kebabs with hands. But if you still think its way too runny than the desired consistency then you can always add a little more gram flour (roasted or unroasted both are fine at this stage).
To fry the kebabs, add a little oil in a pan and spoon out mince dollops into the oil and press them flat to make the kebabs.
Fry on both sides until golden. This should not take more than 3-4 minutes (because of the papaya paste).
12- Take out and serve with paratha, some sliced onions, tomatoes, mint chutney and imli chutney.
13- NOTE: You can shape and freeze the kababs for later use.
14- Enjoy!