Pork Galouti Kebab with Coriander Mint…

“The story goes that one of the Mughal kings lost most of his teeth in battle, so he asked his royal cook to make a meat dish he could enjoy without chewing. Galouti or Gelawat ke kebab loosely translates to melt in your mouth kebabs and are traditionally made of lamb or mutton.”

Difficulty

Intermediate

Yield

Serves 4 - 6

Ingredients

1 kilogram pork belly, minced1/2 cup papaya, raw1 ^1/2 tablespoons ginger, minced1 ^1/2 tablespoons garlic, minced8 cloves5 green cardamom pods5 black peppercorns2 cinnamon sticks2 bay leaves2 pieces mace1 tablespoon fennel seeds2 tablespoons garam masala1 teaspoon rosewater1 tablespoon ghee Salt to taste

Equipment

Measuring cupsMeasuring spoonsChef's knifeCutting boardSpatulaBowls of various sizeCast iron skilletSpice grinderBaking sheetTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a cast iron skillet on low heat, slowly toast all the whole spice for about 5 minutes. Remove and let cool, then grind in a spice grinder.

Blend ginger, garlic and papaya together.

Add the minced pork belly to a bowl, then add the ginger, garlic and papaya mix. Add the blended spices, garam masala, rose water and 2 tablespoons of salt and let marinade for 30 minutes.

Wet your hands in water and roll the mixture into small balls, or alternatively use a portion scoop.

Heat a medium sized cast iron skillet over medium-high heat with 1 tablespoon of ghee.

Once the pan is hot, add the meatballs to the pan and press the top down to form small patties. Cook until golden brown on both sides. Serve with coriander and mint chutney.