Dum Pukht Gulawati Kabab
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1/2 kg minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
1/2 tsp salt
1/2 tsp red chilli powder
1/2 tsp kebab chini powder
1 tsp raw papaya paste (helps to tenderize the meat)
1/2 tsp garam masala powder
1 tsp ginger and garlic paste
1/2 tsp saffron (mixed in warm milk)
1 tsp browned onion, paste
1 tsp coriander leaves
1 tsp gram flour (besan)
1 tsp desi ghee
1 tsp gulab ja ,l1 tsp ghee to fry the kebabs
How to make Dum Pukht Gulawati Kabab
METHOD:
Add to the minced meat, salt, chilly, kebab chini, green papaya paste, garam masala, ginger-garlic paste, onion paste, saffron, desi ghee, gulab jal
Mix all togethar and very finely. Mixing is a very important part of this recipe.
Once done, heat 1 tsp ghee in a pan. Make flattened rounds of the mixture. You can use little water so that the meat does not stick to your hands.
Fry the kabab
Serve hot.
Posted By:
zain abid, abbottabad