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Recipes in English >> Kebab / Tikka Recipes >> Lamb Galoti Kebabs

	Minced mutton 1/2 kg
	Onions 2 (peeled and finely chopped)
	Coriander 1 cup (finely chopped)
	Red chilies 1-2 (finely chopped)
	Chick peas 3 tbsp (roast and crushed)
	Garam masala 3 tsp
	Brown onion paste 150 gms
	Kewra Water 3 tsp
	Butter 6 tbsp
	Ghee 2-3 tbsp
	Charcoal 2 big pieces

For garnish

	Onion 1 sliced
	Tomato 2 cut into wedges
	Lines 2 cut into halves
	Chili oil
	Saffron a pinch
	Sea Salt to taste

• Prepare the chili oil coconut chutney for garnish and set a side. Blend/ process the onions, coriander, red chili, roasted chickpeas and salt until smooth. To prepare the mutton mince mixture, add the mutton mince and blend/ process. Put in all the remaining ingredients, except ghee and charcoal and blend/ process.
• Until the mixture is very smooth. Refrigerate to chili for 30 minutes. Meanwhile, prepare the remaining garnishes; slice the onion, cut tomato into wedges and limes into halves. Keep chilled. To smoke the mutton mice mixture, transfer the mixture on to a flat stainless steel container. Make a 10cm pool in the center of the mixture to fit a small heat resistant bowl and pour ghee into this bowl.
• Burn a piece of charcoal and put the burning charcoal piece into the ghee. It will start to smoke immediately. Cover the container with a lid or foil to infuse the mixture with the smoke. After five minutes, remove the charcoal and pour strained ghee into the mixture. Mix well.
• If you have a mincing machine, mince the mixture once again with a fine blade, however this is optional. Make the meat mixture into 12 patties of about 6cm diameter, or about 100gms each. Place the patties in the refrigerator for two hours to firm. Pan-fry the patties over low heat in a non-stick pan or add a little oil (1-2 tbsp) for 3-5 minutes until cooked. Garnish with all the prepared garnished and serve.