How to Make Galouti Kebab
1.In a pan, dry roast few seeds of crushed kebab cheeni, pathar ke phool, 4 green cardamom, 1 cinnamon stick, 1 tea spoon of coriander seeds, 1 tea spoon of cumin seeds, 1 tea spoon of fennel.
2.In a mortar and pestle, add these spices and grind them together.
3.Add the mince meat to the masala in the mortar and pestle and grind for 2 - 3 minutes.
4.Add 1 tbsp of ginger and garlic paste, 1 table spoon of raw papaya paste, 1 table spoon of ghee, 1 tea spoon of red chilly powder, salt and pound the keema for 30- 40 minutes.
5.Make elongated patties by making round balls and pressing it flat and rolling it and refrigerate the kebab for 1 hour.
6.Heat the ghee on a heavy-bottomed skillet (on a medium flame) and shallow fry the kababs till golden on both sides.
7.Cool on paper towels.
8.Garnish and serve hot in a serving plate.
10.In a pan, heat a table spoon of oil and add chopped coriander leaves, mint leaves and green chillies.
11.Add butter and lime.
12.Spoon and garnish it on the serving plate along with the kebabs.