Lucknowi Galouti Kebab (Melt-in-Mouth Minced Lamb)

Ingredients

• 500g mutton (shoulder, minced twice through fine die)
• 80g onion (minced very fine)
• 40g ginger-garlic paste
• 30g raw papaya paste (or 8g papain powder in 10 ml water)
• 25g fresh coriander (minced fine)
• 15g fresh mint (minced fine)
• 12 green chillies (minced, seeds removed)
• 10g ginger (minced ultra-fine)
• 8 Tellicherry black peppercorns (ground fine)
• 6 clove buds (ground fine)
• 4 green cardamom pods (seeds only, ground fine)
• 3g raw mango powder (amchur)
• 3g sea salt
• 1.5g red chilli powder
• 1.5g cumin seeds (ground fine)
• 1g mace (ground fine)
• 1 egg white
• 30 ml ghee (for pan-frying)

Method

1. 1
   Combine minced mutton with onion, ginger-garlic paste, papaya paste, coriander, mint, green chillies; stir vigorously for 3 minutes to develop sticky paste (papaya enzymes activate, meat becomes gel-like).
2. 2
   Fold in all ground spices (pepper, clove, cardamom, mace, cumin), raw mango powder, salt, red chilli powder; mix with egg white to achieve smooth, cohesive paste.
3. 3
   Divide into 8 equal portions (approximately 60g each); shape on wet palm into flat oval patties 7cm × 4cm × 1.5cm thick; place on parchment paper.
4. 4
   Chill in refrigerator 120 minutes; mixture will set firm and benefit from enzyme tenderisation completing.
5. 5
   Heat ghee in cast iron skillet to 65°C surface temperature (kebabs must cook gently in medium heat, not sear hard).
6. 6
   Pan-fry kebabs 4 minutes per side over medium heat until pale golden crust forms and internal temperature reaches 65°C; the mixture should remain extremely tender and nearly melt on tongue.
7. 7
   Serve immediately on warm plate with mint chutney, lime wedge, and thinly sliced onion; texture should be so soft that pressure from fork breaks it apart.