Ingredients

• Mutton curry cut (washed and drained)-1 kg
• Onion sliced thinly-500 gms
• Golden fried onion-100 gms
• Refined Sunflower oil-200 ml
• Ginger garlic paste-100 gms
• Cardamom green-5 gm
• Cardamom   black- 5 gm    
• Cinnamon-5 gm    
• Cloves-5 gm
• Bay leaf- 5 gRed Chilli powder -to taste
• Coriander powder - to taste    
• Yellow chilli powder- to taste    
• Deghi mirch- to taste    
• Salt- to taste    
• Cashewnut paste-100 gms
• Curd-100 gms
• Cardamom Powder-5 gms
• Kewda essence-15 ml

Method:

• Heat oil in a heavy bottomed vessel. Add whole spices and let them splutter.
• Add mutton pieces and seal the  vessel from all sides on a high flame. Lower the flame and add sliced onion and continue sauteeing until the onion is transparent.
• Add ginger garlic paste and saute for two minutes or until the raw smell disappears.
• Add the spice powders and salt and cook for a minute. Add the brown onion and curd and cook until the fat separates.
• Cover the meat with water and cook, covered on a very slow flame until the meat is done.
• Add the cashewnut paste and cook for 10 more minutes. Adjust the seasonings.
• Finish with the cardamom powder and kewda essence.

Galawti Kebab

Ingredients

• Lean mutton mince-1 kg
• Ginger garlic paste-100 gms
• Fried onion paste-100 gms
• Raw papaya paste-70 gms
• Cashewnut paste-100 gms
• Dum Pukht Masala powder-to taste
• Chilli powder- to taste    
• Salt- to taste    
• Roasted gram powder-100 gms
• Chopped green chillies-optional-to taste
• Chopped coriander leaves -optional
• Ghee-300 gms

Method:

• Mix all the ingredients together. Knead well and leave to marinate for 3 hours in a refrigerator.
• Divide the marinated mince into lemon sized balls. Form into paties of about 2 inches diameter.    Heat a griddle to medium hot and grill the patties, baste with ghee, turn over and cook for 1.5 minutes on each side.
• Serve hot with mint chutney.