Sandal wood smoked mutton Galouti Kebab

SANDAL WOOD SMOKED MUTTON GALOUTI KEBAB

S.NO	INGREDIENTS	QTY	UNIT
1	Mutton mince	800	gm
2	Ginger garlic paste	20	gm
3	brown onion	75	gm
4	Garam masala	5	gm
5	Gulab jal	10	gm
6	salt	10	gm
7	Red chili powder	10	gm
8	Raw papaya paste	30	gm
9	Besan	10	gm
10	saffron	1	gm
11	chopped coriander	40	gm
12	Ghee	1	lit
13	clove	3	no

METHOD:

* Wash lamb cubes thoroughly and strain it in a strainer.

* Add peeled garlic, peeled ginger, salt, chili powder, and fresh coriander brown onion and coriander chop.

* Mince it for six times.

* Add garam masala, Gulab jal, raw papaya paste, Besan, saffron, attar and ghee to the mixture. Mix all together and very finely. Mixing is a very important part of this recipe.

* Once done, take two piece of charcoal in a copper bowl add 2 clove and pour ghee on top heat. And kept it inside the mix and cover it nicely.

* Divide the mixture into equal portions and shape them into small round tikkis.

* Heat the oil in a pan and cook the tikkis till they turn golden brown and crisp from both the sides. Serve mughlai paratha below it.

  

Three pepper lamb Seekh

THREE PEPPER LAMB SEEKH

S.NO	INGREDIENTS	QTY	UNIT
1	lamb cubes	720	gm
2	peeled garlic	50	gm
3	fresh mint	100	gm
4	fresh coriander	100	gm
5	salt	45	gm
6	deggi chili	25	gm
7	lamb fat	100	gm
8	Cheese	75	gm
9	ginger	15	gm
10	garam masala	5	gm
11	Fine chopped bell pepper	20	gm

METHOD:

* Wash lamb cubes thoroughly and strain it in a strainer.

* Add peeled garlic, peeled ginger, processed cheese, salt, chili powder, lamb fat, fresh coriander and fresh mint.

* Mince it for two times.

* Add garam masala to the mixture and mix it nicely.

* Pat the mince mixture with moist hands onto skewers and shape into kebabs.

* Add fine chopped bell peppers on the lamb skewer.

* Cook the kebabs in the oven or in a hot Tandoor till almost done.

* Cut in to pieces, serve hot with mint chutney.

* Next, skewer the marinated chicken pieces and cook in an oven for 10-15 mins at 180 degree C

*Sprinkle lemon juice Serve hot with mint chutney.