Mutton Galawati Kabab Recipe By Food Fusion (Bakra Eid Special)

Super soft and tender Mutton Galawati Kababs to complete your Eid Menu. #HappyCookingToYou

Written Recipe: http://bit.ly/2ZNWsVl

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Mutton Galawati Kabab
Recipe in English:

Ingredients:
-Lehsan (Garlic) cloves 6-7
-Adrak (Ginger) 1 inch piece
-Mutton boneless cubes ½ kg
-Namak (Salt) 1 tsp or to taste
-Kacha papita (Raw papaya) paste 2 tbs
-Sabut kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamom) 2
-Javatri (Mace) 2 blades
-Jaifil (Nutmeg) ½ piece
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) ½ tsp
-Kaju (Cashew nuts) roasted 12-15
-Pyaz (Onion) fried ½ Cup
-Kewra water 2 tbs
-Rose water 1/4 Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Garam masala powder 1 tsp
-Chanay ka powder (Chickpea powder) roasted 3 tbs
-Desi ghee 3 tbs
-Koyla (Charcoal) for smoke
-Laung powder (Clove powder) 1 pinch
-Jaifil powder (Nutmeg powder) 1 pinch
-Javatri powder (Mace powder) 1 pinch
-Desi ghee
-Cooking oil for frying

Directions:
-In chopper,add garlic,ginger and chop well.
-Add mutton boneless cubes,salt,raw papaya paste and chop again.
-In bowl,add mutton mince,cover and marinate for 30 minutes.
-In spice mixer,add black peppercorns,black cardamom,mace,nutmeg,cinnamon sticks,cloves and blend well.
-Add cashew nuts,fried onion,kewra water,rose water and blend to make a paste.
-In beef mince,add blended onion+cashew nuts paste,red chilli powder,garam masala powder,chickpea powder,desi ghee and mix until well combined.
-On burning charcoal,add clove powder,nutmeg powder,mace powder,desi ghee and give a charcoal smoke for 4-5 minutes.
-Take a mixture and make kebabs of equal sizes (makes 15).
-Can be stored in freezer for up to 1 month.
-In frying pan,heat cooking oil and fry kababs from both sides until done

Recipe in Urdu:

Ajza:
-Lehsan (Garlic) cloves 6-7
-Adrak (Ginger) 1 inch piece
-Mutton boneless cubes ½ kg
-Namak (Salt) 1 tsp or to taste
-Kacha papita (Raw papaya) paste 2 tbs
-Sabut kali mirch (Black peppercorns) ½ tsp
-Badi elaichi (Black cardamom) 2
-Javatri (Mace) 2 blades
-Jaifil (Nutmeg) ½ piece
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) ½ tsp
-Kaju (Cashew nuts) roasted 12-15
-Pyaz (Onion) fried ½ Cup
-Kewra water 2 tbs
-Rose water 1/4 Cup
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Garam masala powder 1 tsp
-Chanay ka powder (Chickpea powder) roasted 3 tbs
-Desi ghee 3 tbs
-Koyla (Charcoal) for smoke
-Laung powder (Clove powder) 1 pinch
-Jaifil powder (Nutmeg powder) 1 pinch
-Javatri powder (Mace powder) 1 pinch
-Desi ghee
-Cooking oil for frying

Directions:
-Chopper mein lehsan aur adrak dal ker ache tarhan chop ker lein.
-Mutton boneless cubes,namak aur kacha papita paste dal ker dubara chop ker lein.
-Bowl mein mutton qeema dal dein aur dhak ker 30 minutes kliya marinate ker lein.
-Spice mixer mein sabut kali mirch,badi elaichi,javatri,jaifil,darchini aur laung dal ker ache tarhan blend ker lein.
-Kaju,fried pyaz aur pani dal dein aur blend ker ka paste tayyar ker lein.
-Beed qeema mein blended pyaz+kaju paste,lal mirch powder,garam masala powder,chanay ka powder aur desi ghee dal ker ache tarhan mix ker lein.
-Jalta huwa koyla rakh dein,laung powder,jaifil powder,javatri powder aur desi ghee dal ker 4-5 minutes kliya koyla ka dhuwan dein.
-Mixture lein aur ek jaisay sizes ka kabab tayyar ker lein (makes 15).
-Ek month tak freezer mein store ker saktay han.
-Frying pan mein cooking dal ker garam karein aur kababs ko dono sides sa fry ker lein.

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