Galawati Kebab

Ingredients:-


Marinate


Minced Lamb: 1 Pound

Raw Papaya flesh mashed: 2 Tablespoons

Salt: ¼ teaspoon

Masala



Ghee: 3 Tablespoons

Finely chopped Onions: 1½ Cup

Minced Garlic: ½ Tablespoons

Finely chopped ginger: ½ Tablespoon

Khoya Emulation

Ricotta Cheese: 1 Tablespoon

Dried Milk: 1 Tablespoon

Ground Cloves: ¼ teaspoon

Ground Cinnamon: ¼ teaspoon

Ground Cardamom: ¼ teaspoon

Cayenne ground: ½ teaspoon

Black pepper ground: ½ teaspoon

Kewra water: 1 teaspoon

Rose petals: 10

Besan: 2 to 4 Tablespoons

Ghee as needed about ¼ Cup

Method:-


Marinate



Combine ground lamb, Papaya, and salt in the Food Processor.

Pulse to pulverize.

Preheat oven to 200º F. Shut off heat.

Marinate meat for about one hour.

Turn on oven to 200º F. Shut off heat.

Marinate for another hour.

Masala Mix



Grind Onions, Garlic, and Ginger in food processor.

Heat Ghee in a pan. Add Onion Garlic Ginger paste.

Sauté till moisture is gone and the paste is almost brown.

Mix Ricotta cheese and Dried milk. Add to Onion Garlic Ginger paste. Sauté till lightly brown. Shut off heat

Stir in cloves, cinnamon, cardamoms, cayenne, and black pepper.

Stir in Kewra, and rose petals.

Stir in marinated lamb including the papaya. Transfer food processor. Pulse to pulverize.

Sprinkle Besan over the mixture. Knead well into a soft dough.

Add more Besan if needed.

Let mixture rest for 20 to 40 minutes minutes.

Knead again. Divide in to about 8 balls. Form the ball and press it into a round patty like a hamburger patty.

In a Pan frying



Heat a flat griddle or pan to medium heat. Add ghee do not cook on high heat. Fry patties on the griddles, till brown on both sides. It will take about 4 minutes each side.