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Galouti kabab

Actually I do not remember how I made these galouti kebabs about what I put in them but I. will make it very simple for you and less grinding you have to do. First you will need 1 kg or 1 lb of keema meaning ground meat of lamb. beef, chicken, turkey, veal or goat. Add 1 piece of green papaya 1 onion or shallot 1 small knob of ginger, 2 cloves of garlic, 1 small piece of turmeric root, 1 green chili pulsed in a mini processor then add to the keema. If you can’t find the green papaya and they will have it at many Asian stores then you can add 3 pinches of shan meat tenderizer In its place. If you can’t find turmeric root then you can add 1 pinch of turmeric powder. To Peel the garlic the easier way of doing this is the flat part of the knife where it isn’t sharp at all and place this on top of the garlic clove and smash it by using the other hand on top of the knife and lift off. The garlic may be crushed but the peel comes off quickly.

Add 1 pinch each of red chili powder and pink salt along with the Garam Masala, which has everything in it that you need for this kebab and add 2 kebab chinis, 2 pinches of khas khas which are poppy seeeds in to the mortar and pestle to grind and add to keema aka mince mixture. Add 1 handful of either besan or rice flour for binder, 1 pinch either mint or cilantro, 1 drop of kewra essence then cover and set aside in the refidgerator for 30 minutes.

Now take out a wok or cast iron skillet and add 1/4 cup of either corn, canola, vegetable, peanut or safflower oil and let it get very hot and this as usual is shallow fry only on stovetop. Form in to small patties and they should look like a slider. For an example White Castle burgers are slider sandwiches to my American readers. The kebab should be this small. This should be on to medium heat and let the oil get hot before adding. Place the small patties in there at 3 to 4 at a time and cover and let cook for 3 minutes per side or until done. Flip and repeat until keema mixture is used up. However if you want to use the instant pot to either air fry bake or broil then place a piece of aluminim foil or parchment paper inside the air fryer basket and spray with cooking spray. Air fry for or bake for 15 minutes or broil for 12 minutes. If you bake it is at 376F and air fry at about the same temp. It is usually 3 kebabs at a time in the air fryer basket per batch and repeat until no more keema mixture and all used up. Serve this with Chutney of choice and a nice saldad with lime or lemon wedges.

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