The home of this kebab is Lucknow, Uttar Pradesh, India. It is most famously had at the almost iconic eatery. It wa supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak teeth.
Ingredients......................
- Finely Minced Lamb- 250 gm
- Meat tenderizer/ green, yellow papaya paste- 1 cup
- Grated ginger- 2 tbsp
- Grated garlic- 1 tbsp
- Red chili powder- 2 tbsp
- Roasted cumin crushed- 2 tbsp
- Black pepper crushed- 1 tbsp
- Garam Masala- 1 tbsp
- Nutmeg Powder-2 cm.
- Green cardamom- 3
- Black cardamom- 2
- Green chopped chili- 3 tbsp
- Roast chana daal(gram split lentil) powder- 1 cup
- Fresh grated coconut- 1/2 cup
- Roasted Poppy seeds paste- 2tbsp
- Clove- 4-5
- Cine mom- 2 inch
- Salt to taste
- Oil for frying- 1/2 cup
- Roast chana daal (gram split lentil)and make a fine powder using mixer, including nutmeg, cloves, black cardamom, green cardamom, cine mom, mace..... you can add papaya as well
- Wash and drain the minced lamb, now marinate it first add papaya paste, roasted chana daal (gram split lentil)powder, red chili powder, green chopped chili, black pepper crushed, garam masala , salt, roasted cumin crushed, roasted poppy seeds paste, grated ginger and garlic.
- Now add roasted fresh coconut and mix it well and cover with cling film and refrigerate about 2-3 hours.
- Divide into 15 equal portions,apply a little oil on the palms and flatten (you can use only spetula and spoon to make a kebab balls), heat the pan or tawa spread some oil and place the kebab on it and cook very very low heat about 5 min one side and 5 min another side and fry till golden brown both sides. kebabs should be properly cooked.
- Lakhnawi Galawti Kebab is ready to serve.
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