Recipes – Gosht Galawat Kabab at Renaissance Lucknow Hotel

· Take Mutton Keema add raw papaya, ginger and garlic paste, salt and leave for 40 mins to get tender.

· In second margination mix paste of cashew nut, brown onion and add all spices powder and potli masala

· Give charcoal smoke to mince mixture with clove, rose water, kewra and ghee.

· Shape flat patty medium sizes

· Shallow fry/Grill with small quantity of mix on hot plate on slow heat to get light golden color.

powder chili powder paste 25 gms chili 20 gms 25 gms 5 gms chili powder 5 chili powder 5 gms marination paste 20 paste 20 gms powder 5 powder 5 gms