Hard

Clarified butter (ghee)

Melon seed

Cashew nuts

Poppy seed

Nutmeg

Cinnamon stick

unit

Clove

Black cardamom

Chilli powder

Garam Masala

teaspoon

Ginger-Garlic Paste

Papaya

Lamb chop or cutlet

Galouti kebab

&nbsp;	Marinate the boneless lamb or beef with raw papaya paste, ginger paste, garlic paste, and red chili powder. Let it sit for 2 hours

In a pan, roast black cardamom, cloves, cinnamon, and nutmeg until they release their aroma. Grind them into a fine powder

Dry roast poppy seeds, cashew nuts, and melon seeds separately until they turn golden. Grind them into a fine paste using a little water

Dry roast poppy seeds, cashew nuts, and melon seeds separately until they turn golden. Grind them into a fine paste using a little water.

Heat desi ghee in a pan and add the ground spices from step 2. Cook for a few minutes, then add the ground paste from step 3. Cook until the ghee separates

Add the marinated meat to the pan and cook on low heat until the meat is tender and cooked through. This may take 30-40 minutes

&nbsp;Let the mixture cool, and then grind it into a smooth paste. Adjust the seasoning if needed.

Shape the mixture into small, round kebabs and cook on a griddle or tandoor until they are browned on both sides

Hard

180 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

120 min.

Step #2

10 min.

Step #3

15 min.

Step #4

15 min.

Step #5

10 min.

Step #6

40 min.

Step #7

15 min.

Step #8

20 min.

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