Galouti
Equipment
- Bowl
- Refrigerator
- Frying Pan
- Skillet
- Tawa
- Griddle
- Skillet
- Kitchen Paper
- Paper towels
Ingredients
- 750 g Lamb very finely minced (ground)
- 100 g Papaya paste (1/2 cup) raw
- 4 tablespoons Gram (Chickpea) flour roasted
- 1 teaspoon Garam Masala
- 4 tablespoons Ghee plus an extra 1 tablespoon
- 4 Cardamom pods green, lightly crushed
- Salt
Instructions
- Mix the lamb and raw papaya paste together in a bowl. Cover and set aside in the refrigerator for about 30 minutes.
- Add the roasted gram flour to the lamb mixture, mix well, cover again, and set aside for a further 10 minutes.
- Add the masala to the lamb, season with salt, and mix to combine.
- Heat a little ghee in a frying pan (skillet) over low heat, add the crushed cardamom pods, and stir-fry for about 1-2 minutes, or until red. Remove from the pan and set aside.
- If you would like to smoke the lamb, place the meat in a large pan, make a hollow in the middle, and place a heatproof bowl into the hole. Put a few pieces of live charcoal into the bowl, sprinkle the seeds of the cardamom pods together with 1 tablespoon of ghee on the charcoal, cover immediately with a lid, and smoke for about 30 minutes. Uncover, remove the bowl and discard its contents.
- Divide the smoked lamb into 12 equal portions, roll into balls and then flatten them between your hands into 2-cm / 1/4-inch thick patties.
- Heat the remaining ghee on a large flat Tawa, griddle, or frying pan (skillet), gently arrange the patties on it and fry over very low heat for 3-4 minutes, carefully turning once. Remove and drain on kitchen paper (paper towels).
- You can omit the smoking of the meat if you prefer, but make sure the patties are fully cooked before serving them.
Video
Nutrition
Serving: 4gSodium: 118mgCalcium: 46mgVitamin C: 16mgVitamin A: 241IUSugar: 3gFiber: 2gPotassium: 548mgCholesterol: 175mgCalories: 708kcalSaturated Fat: 28gFat: 60gProtein: 33gCarbohydrates: 9gIron: 4mg
Tried this recipe?Let us know how it was!