Celebrate Eid-E-Milad With Delectable Galouti Kebab

By Deepali Verma September 16, 2024

[{"selector":"#anim-ac7be691-20b4-49dc-bd8f-7ad492fa4a99 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(21.874999829338595%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-9420429a-9908-4d38-8549-766ed01e9f62","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-1edd351a-244b-43b2-8587-09dfe3933d2c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Today, 16th September 2024, marks the joyous occasion of Eid-e-Milad. What better way to celebrate than with the rich, melt-in-the-mouth Galouti Kebab? Here’s how to make this festive delight.

Ingredients

[{"selector":"#anim-ea50b1f5-7c5d-4b41-971a-9b9ab2e6f592 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-37d8f286-4ba1-4c12-9c71-436ddb87a73c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6d16c608-9da2-4290-b53b-af7e3e8096e6","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2defc9d4-7831-46ef-bd69-7ed18105dfac","keyframes":{"transform":["translate3d(0px, 126.26265%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 500g minced lamb 1 tbsp ginger-garlic paste 2 tsp garam masala 1 tsp red chilli powder ½ tsp nutmeg powder 2 tbsp roasted gram flour Ghee for frying

Step 1

[{"selector":"#anim-adb34d40-f258-4a3f-9972-51da2da2ae61 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-8fd49bb4-ca8e-48e0-a926-6cf3c14e4721","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-91984736-faec-4406-a58a-2bc6f5298645","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-502819ba-e04f-4eac-b4f3-2a5717b78a66","keyframes":{"transform":["translate3d(0px, 211.64024%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Marinate lamb with all spices, ginger-garlic paste, and gram flour. Shape the mixture into patties.

Step 2

[{"selector":"#anim-aae32640-dad1-4cb0-921d-c6f14a43b726 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-9f80c73f-9b1e-41fd-86d8-0167220d66a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-930a1b1b-4600-45a6-87a2-c06981f9f912","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-504a83d1-649d-4e71-a572-0c09588a5646","keyframes":{"transform":["translate3d(0px, 277.77787%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Shallow-fry in ghee until golden. Serve hot with mint chutney.

[{"selector":"#anim-e5ccfe1e-681e-4738-8a31-3455b44092d6 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More