Shahi Gilawat ke Kebab

Name: Shahi Gilawat ke Kebab
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 500 g boneless spring lamb; 3 tbsp grated raw papayas; 1 tbsp grated ginger; 1 tbsp crushed garlic; 2 tbsp butter; 0.25 tsp cardamom powder; 0.25 tsp ground mace; 0.5 tsp red chili powder; 7 saffron strands; 1 drop of vetivier spice essence; salt; oil

Lamb and papayas cooked in a pan and spiced with ginger and cardamom for South Asian kebabs. Serve with mint and corriander chutney.

1 hr · Serves 4 · Easy

Method

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Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: easy

1
Combine everything except oil in a large bowl. Mince in a meat mincer four times over until the meat is very fine.
2
Shape into kebabs about 2 inches in diameter. Shallow fry the kebabs on an iron griddle (tawa) on very low flame until kebabs are brown on both sides and cooked inside.
3
Serve hot with mint and corriander chutney.