Galouti Kebab

Ingredients

• 500 g finely minced mutton
• 100 g mutton fat, minced
• 3 tbsp raw papaya paste, skin included
• 1 tbsp ginger and garlic paste
• 3 tbsp chana dal
• 2 tbsp cashew nuts
• 1 large onion, thinly sliced
• 3 tbsp oil
• 2 green chillies
• 3 tbsp chopped coriander leaves
• 2 tbsp chopped mint leaves
• 1 tsp red chilli powder
• 1/2 tsp ground black pepper
• 1.5 tsp salt
• 2 tbsp double cream
• 1 tsp kewra water
• 1/2 tsp rose water
• 1 egg
• 1 tsp lemon juice
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 3 green cardamom pods
• 1 black cardamom pod
• 2 cloves
• 2.5 cm cinnamon stick
• 1 star anise
• 2 pieces black stone flower (dagad phool)
• 1 blade mace
• 1/4 tsp grated nutmeg
• 1 piece natural charcoal
• 1 tsp ghee, for smoking
• 5 tbsp ghee, for frying

Before you cook

• Blend the raw papaya with its skin to a smooth paste.
• Pulse the minced mutton and mutton fat in a food processor until they form a very fine, smooth paste.
• Mix the mince with the papaya paste and refrigerate it for 30 minutes.

Steps

1. Toast the cumin, coriander seeds, both cardamoms, cloves, cinnamon, star anise, stone flower, mace and nutmeg in a dry pan over low heat for 4 minutes.
2. Cool the spices for 5 minutes, then grind them to a fine powder.
3. Dry-roast the chana dal in the same pan for 5 minutes until golden and nutty.
4. Heat the oil in a small pan and fry the sliced onion for 8 minutes until crisp and brown.
5. Drain the fried onion on kitchen paper and let it cool.
6. Grind the roasted chana dal and cashews to a powder, then add the fried onion and green chillies and grind again into a stiff paste.
7. Add this paste to the mince along with the ginger and garlic paste, ground spice blend, chilli powder, black pepper, salt, cream, coriander, mint, kewra water and rose water.
8. Knead the mixture with your hands for 5 minutes until it is completely uniform and slightly tacky.
9. Push a small foil cup into the centre of the mixture.
10. Heat the charcoal over a flame until it glows red, then drop it into the foil cup.
11. Pour the teaspoon of ghee over the hot coal and cover the bowl tightly at once.
12. Leave the mixture to take on smoke for 5 minutes, then lift out the foil cup.
13. Chill the smoked mixture for 1 hour.
14. Beat in the egg and lemon juice just before cooking.
15. Heat 2 tablespoons of ghee in a heavy frying pan over low to medium heat.
16. Drop heaped spoonfuls of the mixture into the pan and flatten each into a 6 cm patty.
17. Fry the kebabs for 3 minutes until a crust forms underneath.
18. Turn them carefully and fry for 3 minutes on the second side.
19. Cook the remaining kebabs in the same way, adding ghee as needed.
20. Serve straight from the pan with paratha, onion rings and lemon.