Gola Kabab Recipe:
Introduction:
The traditional recipe of Beef Gola Kabab is a very tasty dish also made with chicken and mutton. These Kabab have a round patty shape.
Details:
The word Gola means round shape. You can also make it in a cylindrical shape, but a round shape is rich and juicy and has a unique taste and recognition in meat dishes. Use this recipe to make Gola Kabab more delicious and for flavorful taste.
Gola Kabab Recipe:
Ingredients of Gola Kabab:
500g ground lamb or beef with 20% fat for juiciness.
1 medium onion finely grated and moisture squeezed out
3 garlic cloves minced
1-inch ginger minced
1-2 green chilies finely chopped, optional
1/4 cup fresh cilantro chopped
2 tbsp fresh mint chopped, optional
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp gram masala
1/2 tsp red chili powder
1/2 tsp turmeric powder, optional
1 tsp salt adjust to taste
1 egg or 2 tbsp chickpea flour, besan as a binder
1 tbsp lemon juice
2 tbsp oil ,for cooking
Optional: 1 tbsp raw papaya paste,for tenderizing
Instructions:
1. Prepare the Mixture:
In a large bowl, combine the ground meat, grated onion, garlic, ginger, green chilies, cilantro, mint, and all spices (cumin, coriander, gram masala, red chili powder, turmeric, salt). Add lemon juice and binder egg or besan. If using papaya paste, add it here. Mix gently until just combined. Avoid overmixing to keep kebabs tender.
2. Marinate:
Cover and refrigerate for 1-2 hours to enhance flavors and firm up the mixture.
3. Shape the Kebabs:
Moisten hands with water to prevent sticking. Shape the mixture into round balls golf ball size or flatten slightly into patties.
4. Cook:
Pan-Frying: Heat oil in a non-stick pan over medium heat. Cook kebabs 4-5 minutes per side until golden and cooked through. Cover briefly to ensure even cooking.
Grilling: Skewer shaped kebabs (if desired) and grill on medium heat, turning occasionally.
5. Serve:
Garnish with chaat masala and lemon wedges. Serve with mint chutney, naan, or sliced onions.
Tips:
Moisture Control: Squeeze onions thoroughly. If mixture is too wet, add besan; if dry, add a tbsp of yogurt.
Tenderness: Papaya paste or 1-2 tbsp yogurt can tenderize the meat
