How to make Goolar Kabab - Minced lamb kebabs with a citrus filling.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb Mince (कीमा), Split bengal gram
Cuisine : Indian
Course : Snacks and Starters
Goolar Kabab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Goolar Kabab checkout Lebanese Kibbeh, Lamb Mint Kabab, Steamed Lamb Buns, Lamb Burger with Caramelized Onion . You can also find more Snacks and Starters recipes like Rajma Pav Bhaji, Thai Lollypop, Milk Bhath, Vegetable Shammi Kebabs.
Prep Time : 1.30-2 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Goolar Kabab Recipe
Lamb Mince 2 cups
Split bengal gram 3 tablespoons
Green cardamoms 2
Black cardamoms 2
Cloves 3
Cinnamon 1 inch piece
Bay leaf 1
Salt to taste
Oil to deep fry
Green chillies 2
Fresh mint leaves 1/2 cup
Fresh coriander leaves 1/2 cup
Raisins 5 tablespoons
Orange rind 2 teaspoons
Salt to taste
Dry mango powder (amchur) 1/2 teaspoon
Sugar 3/4 teaspoon
Method
Step 1
Wash lamb mince and drain thoroughly. Wash dal and soak in one cup of water for an hour. Drain and place with mince in a deep vessel. Add green cardamoms, black cardamoms, cloves, cinnamon, bay leaf, salt and approximately one and half cups of water. Let it boil, cover and simmer till dal is completely cooked. Increase the heat and dry roast the mixture till completely dry. Remove from heat, cool and remove the whole spices. Mash well.
Step 2
Beat the egg and mix into the mince. Divide into twelve equal portions, make balls and keep aside. Remove stems, wash, de-seed and chop green chillies. Clean, wash and roughly chop coriander and mint leaves. Wash raisins and pat them dry. Remove inner white coating from orange rind and slice thinly. Grind together mint, coriander, green chillies, raisins and salt to taste. Add dry mango powder, orange rind and sugar.
Step 3
Mix well and divide into twelve portions. Flatten the mince balls between the palms. Place a portion of the stuffing in the middle of each and make balls again. Refrigerate for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the kababs over medium heat till golden brown. Drain onto an absorbent paper and serve hot.
