Lucknowi Galouti Kebabs of Silky Spiced Lamb

What you need

• 500 g (1 lb) ground lamb, about 20% fat, ground twice or finely processed
• 2 tbsp raw green papaya, grated to a paste
• 1 1/2 tsp fine salt
• 2 black cardamom pods, seeds only
• 6 green cardamom pods, seeds only
• 6 whole cloves
• 1 blade of mace
• 2.5 cm (1 in) cinnamon stick
• 1/4 nutmeg, freshly grated
• 1 tbsp white poppy seeds
• 6 cloves garlic, fried until golden
• 50 g (1/2 cup) crisp fried onions, birista
• 15 g (1/2 cup) fresh cilantro, leaves and tender stems
• 2 green chilies
• 1 tsp red chili powder
• 1 tsp black pepper, freshly ground
• 3 tbsp roasted gram flour, besan, dry-roasted until nutty
• 1/2 tsp kewra water, screwpine essence
• 4 tbsp ghee, plus 1 tbsp for frying the garlic
• 1 lemon, cut into wedges, for serving
• 1 small red onion, sliced into thin rings, for serving
• 4 pieces flatbread, paratha or sheermal, for serving

Method

Restated from the original video

1. 1

   Mix the lamb with the papaya and salt in a large bowl. Cover and refrigerate for 30 min. The papaya enzymes soften the meat, which is what gives these kebabs their melting texture.

2. 2

   Fry the garlic in 1 tbsp of the ghee over medium heat until golden, 2-3 min. Let it cool.

3. 3

   Grind the black cardamom, green cardamom, cloves, mace, cinnamon, nutmeg and poppy seeds in a spice grinder to a fine powder.

4. 4

   Put the fried garlic, fried onions, cilantro, green chilies, chili powder and pepper in a blender. Add the spice powder and blend to a smooth paste, with a splash of water if needed.

5. 5

   Add the paste, gram flour and kewra to the lamb. Mix by hand for 2 min, then process the meat in a food processor in short pulses until completely smooth and sticky.

6. 6

   Cover and refrigerate overnight. This rest is essential, because the spices need time to sink into the meat.

7. 7

   Shape the mixture with wet hands into 12 small, flat patties about 6 cm (2 1/2 in) wide and 1.5 cm (1/2 in) thick.

8. 8

   Heat the 4 tbsp ghee in a wide nonstick pan or griddle over low heat. Cook the patties in batches, without crowding, until a crust forms, 5 min.

9. 9

   Flip carefully, since the patties are very soft. Cook the other side until cooked through, 5 min.

10. 10

    Serve hot with the flatbread, onion rings and lemon wedges.

Imported from temptingtreat.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.