Super soft and tender Mutton Galawati Kababs to complete your Eid Menu. #HappyCookingToYouWritten Recipe: http://bit.ly/2ZNWsVlVisit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also Follow @Healthy Fusion & @Food Fusion Kids for healthy food & kids special recipes. Mutton Galawati KababRecipe in English:Ingredients:-Lehsan (Garlic) cloves 6-7 -Adrak (Ginger) 1 inch piece -Mutton boneless cubes kg -Namak (Salt) 1 tsp or to taste -Kacha papita (Raw papaya) paste 2 tbs -Sabut kali mirch (Black peppercorns) tsp -Badi elaichi (Black cardamom) 2-Javatri (Mace) 2 blades-Jaifil (Nutmeg) piece-Darchini (Cinnamon sticks) 2-Laung (Cloves) tsp-Kaju (Cashew nuts) roasted 12-15 -Pyaz (Onion) fried Cup -Kewra water 2 tbs -Rose water 1/4 Cup -Lal mirch powder (Red chilli powder) tbs or to taste-Garam masala powder 1 tsp -Chanay ka powder (Chickpea powder) roasted 3 tbs -Desi ghee 3 tbs -Koyla (Charcoal) for smoke-Laung powder (Clove powder) 1 pinch-Jaifil powder (Nutmeg powder) 1 pinch-Javatri powder (Mace powder) 1 pinch -Desi ghee -Cooking oil for frying Directions:-In chopper,add garlic,ginger and chop well.-Add mutton boneless cubes,salt,raw papaya paste and chop again.-In bowl,add mutton mince,cover and marinate for 30 minutes.-In spice mixer,add black peppercorns,black cardamom,mace,nutmeg,cinnamon sticks,cloves and blend well.-Add cashew nuts,fried onion,kewra water,rose water and blend to make a paste.-In beef mince,add blended onion+cashew nuts paste,red chilli powder,garam masala powder,chickpea powder,desi ghee and mix until well combined.-On burning charcoal,add clove powder,nutmeg powder,mace powder,desi ghee and give a charcoal smoke for 4-5 minutes.-Take a mixture and make kebabs of equal sizes (makes 15).-Can be stored in freezer for up to 1 month.-In frying pan,heat cooking oil and fry kababs from both sides until done Recipe in Urdu:Ajza:-Lehsan (Garlic) cloves 6-7 -Adrak (Ginger) 1 inch piece -Mutton boneless cubes kg -Namak (Salt) 1 tsp or to taste -Kacha papita (Raw papaya) paste 2 tbs -Sabut kali mirch (Black peppercorns) tsp -Badi elaichi (Black cardamom) 2-Javatri (Mace) 2 blades-Jaifil (Nutmeg) piece-Darchini (Cinnamon sticks) 2-Laung (Cloves) tsp-Kaju (Cashew nuts) roasted 12-15 -Pyaz (Onion) fried Cup -Kewra water 2 tbs -Rose water 1/4 Cup -Lal mirch powder (Red chilli powder) tbs or to taste-Garam masala powder 1 tsp -Chanay ka powder (Chickpea powder) roasted 3 tbs -Desi ghee 3 tbs -Koyla (Charcoal) for smoke-Laung powder (Clove powder) 1 pinch-Jaifil powder (Nutmeg powder) 1 pinch-Javatri powder (Mace powder) 1 pinch -Desi ghee -Cooking oil for frying Directions:-Chopper mein lehsan aur adrak dal ker ache tarhan chop ker lein.-Mutton boneless cubes,namak aur kacha papita paste dal ker dubara chop ker lein.-Bowl mein mutton qeema dal dein aur dhak ker 30 minutes kliya marinate ker lein.-Spice mixer mein sabut kali mirch,badi elaichi,javatri,jaifil,darchini aur laung dal ker ache tarhan blend ker lein.-Kaju,fried pyaz aur pani dal dein aur blend ker ka paste tayyar ker lein.-Beed qeema mein blended pyaz+kaju paste,lal mirch powder,garam masala powder,chanay ka powder aur desi ghee dal ker ache tarhan mix ker lein.-Jalta huwa koyla rakh dein,laung powder,jaifil powder,javatri powder aur desi ghee dal ker 4-5 minutes kliya koyla ka dhuwan dein.-Mixture lein aur ek jaisay sizes ka kabab tayyar ker lein (makes 15).-Ek month tak freezer mein store ker saktay han.-Frying pan mein cooking dal ker garam karein aur kababs ko dono sides sa fry ker lein.