Hello everyone.
Brand new to this site. Looks interesting.
First question, does anyone have a recipe for a Galawati Kebab

P.S.   Another Scotsman !

Hi tam,

Here's one I downloaded some time ago meaning to try it but never did get round to it...you'll see why, it's quite a big recipe:

Galawati Kebab (Lamb Kebab) Recipe

The Galawati Kebob was created for a Nawab in Lucknow (Uttar Pradesh). The recipe remains a trade secret. 'Galwati' means 'melt in your mouth'. The recipe was developed for aging Nawab who could not chew meat having lost the teeth. The actual recipe is supposed to have more than 100 aromatic spices. This is minced meat round patty cooked over griddle and served with Green Coriander Chutney. I will give you my recipe and the underlying reasons for the ingredients.

1. use ground lamb. It must be about 20% fat to make a juicy kebab. High fat also makes it responsive to tenderizers.

2. use the raw skin and flesh of Papaya as the tenderizer.

3. use a food processor to grind spices and mixtures at various stages.


Ingredients
Marinate

1. Lamb: 1 Pound

2. Raw Papaya flesh mashed: 2 Tablespoons

3. Salt: ? teaspoon


Masala

1. Ghee: 3 Tablespoons

2. Finely chopped Onions: 1? Cup

3. Minced Garlic: ? Tablespoons

4. Finely chopped ginger: ? Tablespoon

5. Khoya Emulation

Ricotta Cheese: 1 Tablespoon

Dried Milk: 1 Tablespoon

6. Ground Cloves: ? teaspoon

7. Ground Cinnamon: ? teaspoon

8. Ground Cardamom: ? teaspoon

9. Cayenne ground: ? teaspoon

10. Black pepper ground: ? teaspoon

11. Kewra water: 1 teaspoon

12.  Rose petals: 10

12. Besan: 2 to 4  Tablespoons


Pan frying

Ghee as needed about ? Cup




Method
Marinate

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

Preheat oven to 200? F. Shut off heat. Marinate meat for about one hour. Turn on oven to 200? F. Shut off heat. Marinate for another hour.


Masala Mix

1. Grind Onions, Garlic, and Ginger in food processor.

2. Heat Ghee in a pan. Add Onion Garlic Ginger paste. Saut? till moisture is gone and the paste is almost brown.

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

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

5. Stir in Kewra, and rose petals.

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

7. Sprinkle Besan over the mixture. Knead well into a soft dough. Add more Besan if needed.

8. Let mixture rest for 20 to 40 minutes minutes.

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


Pan frying

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

Awright Tam ya wee bam! Good to see yet another fellow Scotsmen amongst all these English *******! ;D

Welcome to the forum 

Welcome Tam, how did you find us ans since you are a Scot do you have any success with cooking Pakora like we get in Scotland particularly the Glasgow area? I have been on this case for years and have had a go at all the versions here from past and present threads and have yet to get it right. Many of our English friends have a differ experience of Pakora being a single vegetable fried in the mix as apposed to our mixed and chopped veg.

Anyway you will love this place its easily best web site on the whole of the web. Regards Panpot

Hey Bobby don't forget the Taffs watching the borders!!!

Hello & Welcome