Gilafi Kebab

Onam is over , but the festive season is not over yet. Eid al Adha is on its way. From the delicious vegetable varities to the world of meaty favourites:) ! That's the difference between the cultures and festivals. Each festival has its own way of celebrating from food to lighting crackers to designing flower carpets to prayers etc. 

This dish is a spicy minced meat covered with a layer of onion, capsicum and tomatoes. This layer is called Gilaf and hence the name. This is a deliciously favorite dish which could be accompanied with rotis or rice.This kebab can either be grilled or shallow fried in medium-high flame. 

Ingredients:(makes 6-7 pieces)

Courtesy: Shireen Anwar 

Mince meat/Kheema (chicken,mutton or beef) 1/2 kg
Ginger garlic paste   1 tbsp
1 slice of bread (dip in water and squeeze water out)
Salt  1 tsp
Red chilli powder  1 tsp
Garam masala powder  1/2 tsp
Lemon juice 1 tbsp
Ground almonds/ cashews 1 tbsp
Coriander leaves 2 tbsp, chopped
Green chilli 3-4chopped
Fresh cream/cream cheese  2 tbsp
Oil, for frying

Gilaaf/outer covering:
 Onion 1/2 cup, chopped
 Capsicum 1/2 cup, chopped
 Tomatoes 1/2 cup, chopped

Method:

1.Squeeze out excess water from the mince meat and grind them again if it's a shop bought one. We need more fine than we get from the supermarkets.

2.Mix the meat with all other ingredients including bread,cream etc. Keep aside for 2 hours.

3.Mix together onions, tomatoes and capsicum for the gilaf in a separate plate.

4.Devide the mixture into 6-7 balls and shape them like kebabs; either lengthy, round or any shape u like. Then roll these kebabas on the gilaaf mix and make sure these are stuck to the kebabs properly.

5.You can either use skewers. This is completely optional. If you are using wooden skewers, soak them in water for about 10minutes.

6.Shallow fry in grill pans on medium-high heat till golden brown. You can either cover in an aluminium foil and grill in oven at 250C for 15-20 minutes. Brush oil on kebabs before grilling.

Serve hot with green chutney.