Gola Kebab

Gola kebabs are a slightly unusual and very tasty kebab about the size of a tennis ball. Just remember to remove the thread when you serve them…

Nutrition Facts

Servings: 6

Amount Per Serving % Daily Value*

Calories 272 13%

Calories from Fat 201

Total Fat 22.4g 34%

Saturated Fat 9.1g 45%

Unsaturated Fat 11.9g

Trans Fat 0.0g

Total Carbohydrate 2.3g 0%

Dietary Fibre 0.3g 1%

Sugars 1.2g

Protein 14.7g 29%

Cholesterol 75.1mgs 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

500 g (1 lb) minced lamb or beef, double-minced
1 tbsp fresh papaya
1 onion, chopped
½ egg, beaten
2 tbsp plain yoghurt
1 tsp garlic & ginger paste
1 tsp salt
½ tsp cumin powder
½ tsp garam masala
¼ tsp mace
Black seeds from 4 cardamoms
1 tbsp vegetable oil
Some sewing thread

Instructions

Heat the oil in a pan and fry the onions for 10 minutes or until well brown.
Place the onions in a food processor together with the remaining ingredients EXCEPT THE MEAT. Blend to a paste.
Put the paste in a large bowl together with the minced meat. Take off all your rings and get your hands in there. Knead the mix until you get a firm dough.
Form the mixture into balls about the size of a tennis ball. Wrap each ball with thread then chill in the ‘fridge for an hour.
Thread the kebabs onto skewers. Place under a hot grill for about 20 minutes, turning them every 5 minutes.
Remove the thread and serve.

Titli’s Tips

Double-mincing the meat makes the mince stick together better during cooking. The thread stops the kebab from falling apart as it shrinks. Make sure to press the balls really hard when you are forming the kebabs. If you can’t get papaya, then use mango. Two kebabs with some dahl makes a filling meal.