Galouti Kebabs

Ingredients:

For Galouti Masala
100 gm            Coriander seeds
50 gm              Cumin seeds   
3 -4 flakes        Mace
4 -5 nos.          Black cardamom
15 gm              Green cardamom
5 gm                Black peppercorns
5 gm               Cloves
20 gm             Saunf
2 -3 nos.         Bayleaf
100 gm           Dried Rose Petals
2 nos.             Nutmeg
2 sticks           Cinnamom
2 – 3 nos.       Star anise
30 gm             Patther ke phool
100 gm           Khus Root
5 gm               Ajwain (for digestion)

For the Marinade
15 gm            Ginger
1 nos.            Green chilli
1 nos. (large)  Onion 


200 gm           Raw Papaya Peel
1 kg                Lamb mince (cleaned & washed)

For Finishing the Kebabs
To taste            Salt
10 – 12 gm       Red chilli powder
15 gm               Ginger garlic paste
4 tbsp               Brown Cashewnut paste
5 – 6 tbsp         Brown Onion paste
200 gm             Ghee
150 gm             Roasted Chana (powdered)
1 gm                 Saffron (dried on a warm tawa & powdered)
A few drops      Meetha Ittar (optional)
1 piece              Charcoal
5 nos.                Cloves
For shallow frying Ghee

Method:

1. Preheat oven at 180ºC for 30 to 45 minutes, then switch off. Combine the spices required for dried garam masala in a baking tray and place in the preheated oven for 20 minutes. When done, remove from flame, cool to room temperature and grind to a fine powder. Sieve the powder through a fine sieve and keep aside.
2. In a grinder, combine the ginger, green chilli, onion and raw papaya skin and grind to a very fine paste. Remove into a muslin cloth and squeeze out extra water.
3. Remove the mutton boti in another muslin cloth and squeeze out all extra moisture from it. Place in a mincer and grind to a very fine mince and remove into a paraat.
4. Rub the mutton mince with the base of the palm in a circular motion, add salt, red chilli powder, 3 -4 tbsp prepared galouti masala and 2 tbsp prepared marinade and continue mixing and rubbing the mince very well.
5. Mix in ginger-garlic paste, brown cashew paste, brown onion paste and ghee and rub the mince very thoroughly. Finally mix in roasted chana powder and saffron. Mix well and form a well in the centre of the paraat.
6. Heat the charcoal directly on a flame till red hot. Remove from flame, place on a piece of foil and place it in the well in the paraat. Place cloves on the coal, spoon some ghee on the coal, cover the paraat immediately and keep aside for 30 minutes.
7. When done, divide mixture into small portions and shape each portion into a round flattish ball.
8. Heat ghee on a tawa and shallow fry the kebabs till done. Serve hot.