Mutton Galouti Kebab Recipe

Image result for Mutton Galouti Kebab

  • TOTAL TIME 40m
  • PREP TIME 20 m
  • CALORIES 265
Mutton Galouti Kebab is a popular Mughlai recipe that is loved by meat lovers all over the world. Made using minced mutton, yoghurt, onion and a melange of spices, this appetizer recipe can be the perfect party starter and will make everyone crave for more. You can serve this snack with a dip of your choice to make it even more flavorful. Occasions like kitty parties, potlucks, picnics and game nights are apt to relish this non-vegetarian recipe and is sure to astound your guests with its luscious flavors. The best thing about this kebab recipe is its marinade, that is made with spices like mace powder, yellow pepper powder, black pepper powder, kebab masala, ginger paste, garlic paste and gram flour. So, this weekend, prepare this easy recipe for your family and indulge in its lip-smacking flavors!

How to make Mutton Galouti Kebab

  • Step 1

    To make this snack recipe, take a bowl and add minced mutton in it. Next, add gram flour, black cardamom, mace powder, black pepper, salt, yellow pepper powder, chopped onions, papaya paste, kebab masala, yoghurt, ginger paste and garlic paste in it. Mix it well and marinate the minced mutton with all the ingredients.

  • Step 2

    Now, add ghee and kewra essence in it. Mix it well. Set it aside for some time. Meanwhile, heat a piece of charcoal over the flame in a small bowl and add clove in it. Pour 1 tablespoon ghee in it and quickly place it in between the mutton mix. Cover it and infuse the smoke in the mix.

  • Step 3

    Remove the charcoal bowl from the marination and keep it aside for an hour. Meanwhile, heat refined oil over medium flame in a deep-bottomed pan. Now, make small patties from the marinated mutton mix. Add the made patties in the oil and fry them on both sides until they turn golden-brown in color. Once done, transfer these in a plate lined with absorbent paper and serve it hot with a dip of your choice!

 

 

 

[“source=timesofindia”]

Related posts