Gola Kabab Recipe
Gola Kabab is a flavorful and juicy mutton kabab recipe from South Asian cuisine. Made with spiced minced mutton, roasted whole spices, gram flour, and tenderized with green papaya, these kababs are pan-fried to perfection, offering a deliciously aromatic and succulent dish enjoyed as a snack or appetizer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes (including marination)
- Yield: Approximately 10-12 kababs 1x
- Category: Appetizer
- Method: Frying
- Cuisine: South Asian
Ingredients
Scale
Spice Mix Ingredients
- 1 tsp Cumin Seeds (zeera)
- 8 Whole Red Pepper (Sabut Laal Mirch)
- 1 tsp Coriander Seed (Sabut dhania)
- 1.5 tbsp Gram Flour (Besan)
- 2 tsp Garam Masala Powder
- 1 tsp Red Chili Powder (Pisi laal mirch)
- 1 tsp Coriander Powder (Pisa dhania)
- 1/2 tsp Black Pepper Powder (Pisi kali mirch)
Kabab Meat Mixture
- 500 g Mutton Mince (keema)
- 2 tsp Ginger Garlic Paste (Pisa adrak lehsun)
- 1 tbsp Brown Onion (Birista – tali pyaz)
- 1 tsp Salt
- 2 tsp Green Papaya (Kacha pappita – meat tenderizer)
- Fresh Coriander (Hara dhania) – chopped, approximately 2 tbsp
- 1 tsp Oil (for kabab mix)
- Oil for shallow frying (as needed)
Instructions
- Prepare Gola Kabab Masala Powder: In a skillet, add cumin seeds, whole red pepper, and coriander seeds and roast on extremely low heat for 2 minutes, stirring continuously until aromatic. Remove from heat and set aside.
- Toast Gram Flour: In the same pan, toast the gram flour on low heat while stirring until it turns light brown. Remove from pan.
- Grind Masala Powder: Combine the roasted cumin seeds, whole red peppers, coriander seeds, toasted gram flour, garam masala powder, red chili powder, coriander powder, and black pepper powder in a grinder. Grind all ingredients to a fine powder and set aside.
- Prepare Kabab Meat: In the grinder add mutton mince, ginger garlic paste, brown onion, salt, raw papaya paste (used as meat tenderizer), the prepared kabab masala powder, and freshly chopped coriander. Grind everything together to obtain a smooth meat paste.
- Mix Oil: Transfer the meat mixture into a bowl and add 2 teaspoons of cooking oil. Mix well with hands or a grinder to ensure smooth consistency and juiciness.
- Marinate: Cover and marinate the kabab mixture for 2 hours to allow flavors to infuse. (If marinating overnight, reduce raw papaya quantity to avoid kababs breaking.)
- Shape Kababs: Take small portions of the meat mixture and form small balls. Thread each ball onto a thick skewer, making a hole in the kabab. Then slide off the kabab from the skewer to retain the signature shape.
- Cook Kababs: Heat a little oil in a skillet pan over medium heat. Shallow fry the kababs until golden brown and cooked through, turning gently to cook evenly.
- Serve: Once cooked, remove kababs and serve hot. Enjoy the juicy, spiced Gola Kababs!
Notes
- Use thick skewers when shaping kababs to achieve the traditional signature shape.
- Adjust the amount of raw papaya if marinating the kababs overnight to prevent them from breaking apart.
- Ensure the pan oil is moderately hot for shallow frying to avoid kababs sticking or absorbing too much oil.
- You can serve Gola Kababs as an appetizer or with naan and chutney for a full meal.
Keywords: Gola Kabab, Mutton Kabab, South Asian Kabab, Spiced Minced Meat, Shallow Fry Kabab, Traditional Kabab Recipe
Find it online: https://dinewithlily.com/gola-kabab-recipe/
