- EarthSpice Galouti Masala's hand-ground spices create the signature aromatic depth that restaurants achieve through hours of spice preparation
- Double grinding technique breaks down meat proteins completely, creating the legendary melt-in-mouth texture that defines authentic galouti
- Tawa cooking at precise temperature forms the perfect golden crust while keeping interiors impossibly tender
Instructions
6 stepsIn a large bowl, combine the double-minced mutton with 2 tbsp EarthSpice Galouti Masala, raw papaya paste, and salt. Mix gently using your hands, ensuring the spices coat every grain of meat. The papaya paste will start breaking down proteins immediately. Let this mixture rest for 20 minutes at room temperature.
Fold in the ginger-garlic paste, crushed fried onions, and rose water into the marinated meat. The mixture should feel slightly sticky but not wet. If it feels too dry, add 1 tsp ghee. Mix thoroughly and let it rest for another 10 minutes.
With wet hands, take 2 tbsp portions of the mixture and gently shape into flat, round patties about 2 inches in diameter. Place them on a plate and dust lightly with the remaining 1 tbsp EarthSpice Galouti Masala. Handle minimally to preserve the delicate texture.
Heat a heavy-bottomed tawa or cast iron pan over medium heat. Once hot, reduce to medium-low and add 1 tbsp ghee. The temperature should be just right – a drop of water should sizzle gently, not violently.
Carefully place 3-4 kebabs on the tawa, leaving space between each. Cook for 3-4 minutes without moving them until the bottom forms a golden crust. Gently flip using a thin spatula and cook for another 3 minutes. The kebabs should be golden brown and cooked through.
Transfer the cooked kebabs to a warm plate and brush with remaining ghee. Serve immediately with hot ulte tawa ka paratha, sliced onions dressed with mint chutney, and fresh lemon wedges. The kebabs are best enjoyed within minutes of cooking for that authentic restaurant experience.
