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4
out of 5
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Galauti Kabab,
October 26, 2008
By zindagi44
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"The recipe is authentic , easy to follow and delicious.
One major last step , howevever is missing to give it the special smoky grilled flavour. It is "dhungar" or smoke. This is done by putting a coal on live fire until its red. Meanwhile preapred mince is put in a bowl with a tight cover. A well is made in the centre of the mince and a bayleaf, 2 cloves and some dry onion skin is put in the well. 1/4 cup oil is heated to smoking poin. The burning coal is put ontop of the spices in the well and the hot oil is poured over. The lid is closed tightly so no smoke escapes. Leave for half an hour. Remove coal and spices and mix the oil into the mince. Now form into kababs and shallow fry."
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18 of 19 people found this review helpful.
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