Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Gilaavat Ke Shahi Kabab

500 g Boneless mutton; cubed
75 g Kidney fat
40 g Raw papaya
Salt to taste
1 g Saffron
A few drops kewra essence
25 g Brown onion paste
20 g Cashewnut paste
50 g Desi ghee
1 Piece coal

Grind To A Paste

2 g Kashmiri chilli powder
2 g Black peppercorns
1 g Black cardamom
A pinch of nutmeg powder
1 Petal mace
1 g Cardamom powder
2 g Cloves
2 Cm cinnamon
A few rose petals

CLEAN the mutton and mince along with kidney fat six to seven times. Add raw papaya paste, salt and the ground masala paste. Mix well.

Add roasted chana powder, saffron, kewra essence, brown onion paste, cashewnut paste and 10 g desi ghee. Mix well. Smoke the prepared mince in a closed container.

Take a handful of the mince mixture and carefully shape into patties, using wet hands and cook on a mahi tawa on medium heat using desi ghee.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.