Galouti Kebab with a Twist

Ingredients

• 500g (1.1 lb) minced meat (beef or lamb) 500g (1.1 lb) minced meat (beef or lamb)
• 2 tablespoons yogurt 2 tablespoons yogurt
• 2 tablespoons raw papaya paste 2 tablespoons raw papaya paste
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried fenugreek leaves (kasuri methi) 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons melted ghee (clarified butter) 2 tablespoons melted ghee (clarified butter)
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh coriander leaves 1 tablespoon finely chopped fresh coriander leaves
• 1 tablespoon finely chopped mint leaves 1 tablespoon finely chopped mint leaves
• 1 medium-sized onion, finely chopped 1 medium-sized onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons gram flour (besan) 2 tablespoons gram flour (besan)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 5g (1g sugars)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced meat, yogurt, raw papaya paste, ginger-garlic paste, red chili powder, garam masala, ground cumin, ground coriander, dried fenugreek leaves, black pepper powder, salt, melted ghee, lemon juice, fresh coriander leaves, mint leaves, chopped onion, and green chilies. Mix well to combine.
2. 2.
   Add the gram flour gradually to the mixture and knead it until it forms a smooth and pliable dough-like consistency.
3. 3.
   Cover the mixture and refrigerate for at least 2 hours to allow the flavors to meld together.
4. 4.
   Divide the mixture into small portions and shape them into round patties or kebabs.
5. 5.
   Heat vegetable oil in a frying pan over medium heat. Fry the kebabs until they turn golden brown and cooked through.
6. 6.
   Serve hot with mint chutney or yogurt dip.

Treat your ingredients with care...

• Raw papaya paste — Raw papaya acts as a natural meat tenderizer. Make sure to use only the paste made from raw papaya, as ripe papaya won't have the same effect.
• Dried fenugreek leaves (kasuri methi) — Crush the dried fenugreek leaves between your palms before adding them to the mixture. This will release their aroma and enhance the flavor of the kebabs.

Tips & Tricks

• For a smoky flavor, you can grill the kebabs on a charcoal grill instead of frying them.
• If you don't have raw papaya, you can substitute it with meat tenderizer powder or grated pineapple.
• To make the kebabs even more aromatic, you can add a pinch of saffron strands to the marinade.
• Serve the kebabs with freshly squeezed lemon juice for a tangy kick.
• If you prefer a spicier version, increase the amount of red chili powder or add some chopped green chilies to the mixture.

Serving advice

Serve the Galouti Kebabs hot as an appetizer with mint chutney or yogurt dip. They can also be enjoyed as a main course with naan bread or rice.

Presentation advice

Arrange the kebabs on a platter, garnish with fresh coriander leaves, and serve with a side of mint chutney. For an elegant touch, you can place the kebabs on skewers and serve them as kebab sticks.