Today's special is Galouti kebab, which is slightly inspired by Nita Mehta's 'Mughlai' book. I have added many spices in it to suit our tastebuds. The essence of this kebab is that it should be beautifully aromatic and while eating it should melt in the mouth.
500 gm Keema (lamb mince)
2 Onions, chopped
2 tbsp ginger-garlic paste
2 Green chilli, chopped
2 tbsp Besan (gram flour), roast on medium flame till light brown
4-5 Black pepper balls
5 Green cardamoms
1/2 inch Cinnamon stick
1/2 tsp Nutmeg powder (jaiphal)
1 tsp Garam masala
1 tsp Red chilli powder
Take a fistful of fresh Pudina leaves, chopped
Salt to taste
Oil for frying
In the pressure cooker add minced meat with salt and 1 cup of water. Cover the lid and cook on medium till 1st whistle then on simmer for 10 more minutes. Drain, squeeze out the excess water and let it cool.
Dry roast cinnamon stick, cardamom, black pepper balls on low flame and when it leaves aroma, remove from the heat. Let these spices cool down and then grind to form a powder. Keep aside this powder.
Heat 2 tbsp oil in a kadhai and fry the onions till golden brown. Remove from oil and then grind to form a paste.
In the mixer blender jar, add mince meat, onion paste, egg, salt, green chillies, jaiphal powder, ginger-garlic paste and blend till you get a thick, sticky consistency. Transfer this mixture to a bowl. Now add roasted powder, red chilly powder and roasted besan to it along with the pudina leaves. Leave this mixture for an hour and then make 18-20 balls of the mixture and slightly flatten them. Shallow fry the kebabs till golden brown (I used a griddle plate).
Serve these kebabs with green chutney.