Galouti Kebab (Galawat ke Kebab)

Ingredients
1kg Mutton mince
50 gm Roasted chana dal
100gm Raw papaya paste
5 gm Javitri powder
5 gm Elaichi powder
To taste Salt
50 gm Broken cashew nut
100 gms Desi ghee
5 gm Red chilli powder
10 gm Garam Masala
½ Gram Saffron
5 gm Peppercorn powder
15 gm Butter
Few pieces Clove
Method
- In a bowl mix the minced mutton with all the masalas, raw papaya paste, roasted chana dal paste and salt .
- Make a whole in the centre and place a small cup with burning charcoal in it. This is required for smoking the meat
- In the cup with the burning charcoal add a few pieces of cloves and the butter. Then cover the bowl that has the meat and the burning charcoal, with a lid or foil. Leave it for 10-15 minutes.
- After the coal dies, remove the cup and mix the meat with the masalas well. Roll out small patty shaped kababs and fry them on a shallow tawa with the left over ghee.
- Serve the galouti as snacks or with Roomali Roti or tawa paratha, green chutney and onion rings.