Lucknowi Galouti Kabab
|Minced meat||2 Pound (Lamb Is The Best But You Can Use Mutton, Veal Or Beef, Ask Your Butcher To Grind The Meat Twice, Using The Finest Disc.)|
|Kashmiri chilli powder||2 Teaspoon (This Gives Both Spice And Color)|
|Green papaya||4 Tablespoon (Raw)|
|Garam masala||1 Teaspoon|
|Mace powder||1 Pinch|
|Ginger paste||1 Tablespoon|
|Garlic paste||2 Tablespoon|
|Fried onion paste||3 Tablespoon|
|Saffron||1⁄2 Teaspoon, soaked in water|
|Roasted bengal gram flour||3 Tablespoon (Roasted Chick-Pea Flour)|
|Rose water||1 Teaspoon (Gulab Jal)|
|Ghee||1⁄2 Cup (8 tbs) (Clarified Butter, To Shallow Fry)|
1. In a large bowl, add minced meat (lamb or veal are the best options) and add all the other ingredients to it. mix everything together until you have a smooth paste. I use my hands to mix. Leave for half and hour or more.
2. Pour a little oil into a bowl to oil your fingers and palms.
3. Divide the mixture to form apricot size balls.
4. Shape each into a flat kabab or patty, about 3-inch in diameter, oiling your hands as you go to prevent the meat from sticking. Wash your hands carefully afterwards, they will be coated with fragments of chili and papaya and they might tenderize part of your body you don't intend to eat.
5. Oil your largest frying pan with clarified butter or oil. Do not use butter as it might burn.
6. Cook on medium-high, turning them from time to time with tongs, until both sides of each patty is well-browned.
7. Serve these incredibly soft and fragrant kababs immediately with a spicy mint and coriander chutney, lemon wedges and raw onions rings. You can serve them with an naan or paratha if you like.