Galouti kebab

This tender lamb kebab is famed for its melt in the mouth texture, which is essentially down to very tedious butchery of removing all sinews from the leg muscles, then multiple stages of chilling and mincing.

Here I suggest using mince instead of the tedious breakdown of a leg, then mixing all the other ingredients and chilling in a freezer for 30 odd minutes. Then blending for a few seconds a time in a food processor to get a fine mince texture.

Blend a little more and makes it a pate that you can simply serve over brioche!

500g lean lamb mince

3 tablespoon ginger-garlic paste

1.5 tablespoon red chilli powder

3 tablespoons ghee, melted

1 pinch of saffron soaked in 2 tablespoons of water

1 tsp of fresh pineapple juice

1.5 tsp salt

4 tablespoons dried onions, fried

2 tablespoon fried cashew nut

Mix together the fried onions and cashew nuts and blend to a smooth paste in a blender

4 drops of rose or kewra water

Ghee to shallow fry

 

 

For the spice mix

½ tsp cumin, roasted and cooled

4 green cardamom

1 blade of mace

Seeds of 1 black cardamom

½ tsp black peppercorns

1/8 nutmeg

4 cloves

 

Mix together all the above spices and grind to a fine powder in mortar and pestle.

Take the minced meat in a mixing bowl, add the spice mix and all the other ingredients into it and mix well. Add the ghee into the mince and chill in the freezer compartment for 20-30 minutes.

Take the chilled mince and blend in a food processor pulsing slowly at first then for longer durations as the machine eases off. Blend for 2-3 minutes until the mix acquires the texture of a fine mince. Now add the remaining tablespoon of ghee, rose or kewra water as you may be using, mix thoroughly and refrigerate again to chill for 15-20 minutes.

Shape the minced meat into patties of about 40 to 50gms each and 4cm in diameter. Heat the ghee for shallow frying in a heavy-based frying pan and shallow fry the patties over low heat for about 1-2 minutes on each side until they are well cooked. Remove from the pan and place them on kitchen paper to get rid of the excess fat. Serve hot with sheermal, naan bread or even a slice of toasted brioche.