Ingredients
For Mincing
1 Kg Minced Mutton / मटन का मिन्स्ट
200gms Kidney Fat / किड्नी का चरबी
For Kebabs
1 tsp brown onion paste/
1½ tbsp brown cashew paste /
2 tbsp ghee
Salt, to taste / नामक संवाद नस्र
1 tbsp ginger garlic juice /
2 tbsp Raw Papaya (with Skin), paste / हरा पपीता
1 tbsp prepared galawat ka masala
1 tsp Kewra Water/ क़ेवरा पन्नी
1 tsp Rose Water/ गलब जल
a pinch of red chilli
sprinkles of Ghee / घी
sprinkles of milk/
For Galawat ka masala
1 Betel leaf root /
20 gms Vetiver root kush ke root
¼ tsp Long pepper
¼ tsp Allspice
1 tsp Black Peppercorns/ काली मेरी
1 tsp Black Cumin Seeds/ सशी जेर्रा
4-5 Cloves/ लोंग
5-6 Green Cardamoms / हरी एलायची
1 star anise
2 bay leaf
1 tbsp Dry Rose Petals/ शुके गलब पंखुड़िया
1 tbsp Stone Flower/Mountain Moss / धगड फूल
¼ tsp Small Nutmeg/ जफल
1 Mace/ जवेत्रे
½ tsp Black Cardamoms/ काली एलायची
a pinch of saffron
1 inch Cinnamon
½ inch Sea foam
1-2 Wild berries
For Smoking
2-3 Coal
3-4 cloves
1 tsp ghee
For Mooli Aur Alsi Ki Chutney
1 tbsp Flax seeds /आलसी
4-5 black pepper
1 -inch Ginger, grated / अधरक
Salt, to taste / नामक संवाद नस्र
2 Green Chilies, finely chopped / हरी मराची
1 tbsp Fresh Coriander, chopped / धनिया
½ Cup White Radish, grated & squeezed out water / मूली
½ Cup Curd, beaten/ ढही
For Serving
4-5 mini parathas
1 Large Onion, cut into roundels / बड़ा
1 Lemon, cut into wedges / नेबु
Few Fresh Mint Leaves / पुद्दीना
Process
For Mincing
- Combine minced mutton and kidney fat, mix. Mince the mutton in a mincer or in a mixer grinder, repeating the twice. Set aside.
For Galawat ka Masala
- In a bowl, Add in Betel leaf root, Vetiver root kush ke root, Long pepper, Allspice, Black Peppercorns, Black Cumin Seeds, Cloves, Green Cardamoms, Star Anise, 2 Bay Leaf, Dry Rose Petals, Stone Flower/Mountain Moss, Nutmeg, Mace, Black Cardamoms, a pinch of Saffron, Cinnamon, Sea foam, Wild berries.
Transfer it into a grinder jar and grind the spices to a fine powder.
For Kebabs
- In a mixing bowl combine minced meat, prepared spice mix, ginger garlic paste, raw papaya, kewra water, rose water, salt and mix well.
- Let the meat marinade for minimum 2 hours or preferably overnight in refrigerator.
- Take the meat out of refrigerator.
- Now take a flat pan. Heat ghee on medium heat for shallow frying.
- Wet your hands with water and take a portion of meat mixture and directly place on the pan while shaping them into patties.
- Fry till golden crust is formed on both the sides and evenly cooked.
- Remove the kebabs on absorbent paper to remove the excess fat.
For Mooli Aur Alsi Ki Chutney
- Combine all the ingredients in mixing bowl and give a nice mix.
For Serving
- Arrange kebabs on plate and serve along with mooli aur alsi ki chutney, laccha onion and lemon wedge.
- Garnish with some mint leaves.
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