So how many times did you hit the snooze button on your alarm just because you wanted those ten extra minutes of sleep, tucked inside your cosy blankets? I did it five times in a row today, and yes, in hindsight, I do regret it a lot, but I am not even least bit surprised. Winter in North India is never easy, and it is a universal fact. A thick sheath of fog blocks our vision as we start our day, partly annoyed, partly in awe of the beautiful facelift of the whole neighbourhood, we march on. A big part of our brain is committed to seizing the day by having something sizzling hot and spicy. Add some hardcore meat to the mix, and there you have an ultimate winning combination.
To me, it seems like a perfect time to savour some lip-smacking kebabs. Gilafi Kabab is a kind of kabab that is immensely popular in India and Pakistan. Kebabs, in general, are a gift of Middle-east Asia to the world. Soldiers and nomads would dig up an oven in earth and grill meat wrapped on skewers back in the day. The practice of making kebabs reached throughout the world, and today there are many kinds of kebabs cooked in various ways. Gilafi kebabs look like seekh kebabs, except they are much more colourful due to the occasional use of vegetables like onions and bell peppers. There is also a significant difference in texture; gilafi is much softer and creamy than the firm and smoky seekh kebabs.
‘Gilaf’ means a cover or a sheath. Since this kebab was traditionally cooked in a cover, it became known as ‘Gilafi Kebab’, the legends say.
For any kebab, you need to ensure you get the perfect gosht or the meat mixture. This delicious recipe by corporate culinary development chef Stephen Gomes makes an excellent meat mix with mutton mince, ginger, garlic, cheese, bell peppers, jeera and more. The spice mix is so rustic and edgy, but at the same time, the kabab would appeal to your sophisticated palate, too, with the addition of bell peppers and cheese.
So without further ado, let’s get started with the recipe.
INGREDIENTS:
- Mutton Mince – 180gm
- Ginger - 5gm
- Garlic - 6gm
- Green chilli - 5gm
- Mutton Fat - 10gm
- Processed Cheese - 5gm
- Mint - 1gm
- Salt - 2gm
- Garam Masala - 10gm
- Black Salt – 10gm
- Jeera Powder - 3gm
- Degi Mirch - 10gm
- Fenugreek Seeds – 3gm
- Coriander Powder – 5gm
- Kashmiri Red Chilli – 10gm
- Egg White – 1
- Butter – 10gm
- Bell peppers – 10gm
- Onion – 10gm
- Green Black Cardamom Powder – 5gm
- Lemon Juice – 1/2 teaspoon
- Nutmeg Powder – 5gm
- Black Pepper – 10gm
- Coriander Leaves – 10gm
METHOD:
- Combine mutton mince with the mutton fat in the mixing bowl, and mince into a paste-like consistency using a mincing machine.
- In another bowl, add an egg, cheese. Mix it well
- Then add chopped onion and bell peppers to it. Mix again.
- Squeeze the mixture and make a dough. Add besan and other ingredients, and then keep in the refrigerator for at least 2 hours.
- Pull out small balls and shape them on tandoor skewers. Cook until slightly brown. Serve hot with lemon wedges, mint chutney and onions.
