Galawat Kay Kabab

Ingredients

• 1 kg lean Mince ( beef or lamb)3 medium onion skinned & thinly sliced.
• oil for deep frying
• 1 teaspoon Garam Masala
• 2 tablespoon coriander leaves, chopped
• 1 tablespoon green, unripe, smashed papaya
• 1 teaspoon cumin or zeera powder
• 1 tablespoon ginger paste
• 1 teaspoon red chili powder
• 1teaspoon salt
• 1 teaspoon green chilies fine chopped1 tablespoon chick pea flour, roasted

Method of Preparation

Deep fry the sliced onions then make a paste of the cooked onions in an electric blender or mixer. Roast the cumin seeds under dry conditions. Roasting should be done till the cumin seeds give off an aroma. Place properly dried minced meat in a bowl and adding all ingredients, saving the chickpea flour, knead the mixture with hands to make a proper shape. Now add sieved Chickpea flour to the mixture and leave it for about 35 minutes to 40 minutes. The mixture should now be broken off to make small meat balls for the final cooking. Deep fry the Kababs until golden brown and crisp.