Rohit Komal kamle
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- 1/2 Kg mutton mince (for soft kebabs use mutton that has been double minced) 4 tsp green papaya paste 1 tsp garlic (minced) 1 tsp ginger 1/2 tsp garam masala A pinch of javitri powder A pinch of Kashmiri mirch 2 tsp chana powder, roasted 2 tbsp saffron mixed in warm milk 1 tbsp ghee 2 tsp onion paste, fried to taste salt 1 tsp gulab jal 1/3 tsp kebab chini, powdered 1/3 tsp green cardamom 1 tbsp olive oil (for fying the kebabs)
1.Take a teaspoon of minced garlic and 1 tea spoon of ginger, mix really well for 25-30 minutes (helps the kebabs to become soft) and add 1/2 tea spoon garam masala. 2.Mix all the ingredients in a bowl. 3.Put 3 pieces of coal on the gas, add a bit of ghee, cloves and green cardamom, place this in a katori and place it in the midst of the galouti masala, cover with aluminum. 4.After 2 hours, you are good to go. 5.Take a frying pan. Put 1 tablespoon of olive oil or ghee and fry the kebabs. 6.Serve hot.