Galouti Kebab

Ingredients 

• 1 kilogram mutton mince (keema) is very fine, (800 grams mutton + 200 grams fat)
• ½ cup raw papaya paste
• 1½ tablespoons ginger-garlic paste
• 2 tablespoons browned onions
• 2 teaspoons red chilli powder (deghi mirch)
• 1½ teaspoons yellow chilli powder
• 2-3 tablespoons galouti kabab masala powder
• 1 tablespoon rose water
• 1 tablespoon kewra water
• A large pinch of saffron (kesar)
• ¼ cup gram flour (besan), roasted
• Salt to taste 
• A few pieces of charcoal
• 3-4 cloves
• 2 tablespoons ghee +2 teaspoons
• A few fresh mint leaves
• Warqi paratha to serve
• Laccha onion to serve
• Green chutney to serve
• Lemon wedge to serve

Method

1. Take mutton mince in a parat, add raw papaya paste, ginger-garlic paste, browned onion paste, degi mirch powder, yellow chilli powder, galouti kebab masala powder, rose water, kewra water, saffron and roasted gram flour, knead and knead well. Add salt and mix again.
2. Heat charcoal pieces on a direct flame. Make a well in the centre of the mince mixture, place a stainless steel katori in it and keep the burning charcoal pieces in it. Add cloves and 2 tsps ghee and cover immediately with a bowl and let the flavour infuse for 5 minutes.
3. Take the bowl off and remove the katori, mix the minced mixture well and marinate for 2-3 hours, preferably in the refrigerator.
4. Heat the remaining ghee in a non-stick pan, dip hands in water take small portions of the meat mixture and place in the pan, slightly flatten the top and cook till the underside is cooked and browned. Flip and cook till the other side is similarly done. Repeat this process with the rest of the mixture.
5. Arrange them on a serving platter, and garnish them with fresh mint leaves. Serve hot with warqi parantha, laccha onion, green chutney and a lemon wedge.