How to make Goolar-E-Kabab -
Mince lamb starter.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb mince (कीमा), Bengal gram (chana) (चना)
Cuisine : Middle Eastern
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Piri Piri Pakoras Farali Pattice Burritos With Chicken And Rice Mushroom Prawn Tikka
Goolar-E-Kabab Recipe Card
Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Tangy
Ingredients for Goolar-E-Kabab Recipe
Lamb mince 2 cup
Bengal gram (chana) 3 tablespoons
Green cardamom 2
Black cardamoms 2
Clove 3
Cinnamon 1 inch piece
Bay leaf 1
Salt to taste
Egg 1
Oil, deep fried
Stuffing
Raisins tablespoons
Orange rind 2 teaspoon
Fresh mint leaves 1/2 cup
Fresh coriander leaves chopped 1/2 cup
Green chilli chopped 2
Salt to taste
Dry mango powder (amchur) 1/2 teaspoon
Sugar 3/4 teaspoon
Method
Step 1
Wash lamb mince and drain thoroughly. Wash dal and soak in one cup of water for an hour.
Step 2
Drain and place with mince in a deep vessel. Add green cardamoms, black cardamoms, cloves, cinnamon, bay leaf, salt and approximately one and half cups of water.
Step 3
Let it boil, cover and simmer till dal is completely cooked. Increase the heat and dry roast the mixture till completely dry.
Step 4
Remove from heat, cool and remove the whole spices. Mash well.
Step 5
Beat the egg and mix into the mince. Divide into twelve equal portions, make balls and set aside.
Step 6
For the stuffing, wash raisins and pat them dry. Remove inner white coating from orange rind and slice thinly.
Step 7
Grind together mint, coriander, green chillies, raisins and salt to taste. Add dry mango powder, orange rind and sugar.
Step 8
Mix well and divide into twelve portions. Flatten the mince balls between the palms.
Step 9
Place a portion of the stuffing in the middle of each and make balls again. Refrigerate for fifteen minutes.
Step 10
Heat sufficient oil in a kadai and deep-fry the kababs over medium heat till golden brown.
Step 11
Drain onto an absorbent paper and serve hot.
Nutrition Info
Calories : 1408 Kcal
Carbohydrates : 39.5 gm
Protein : 91.9 gm
Fat : 97.9 gm
Other : Iron- 18.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
