Name: Sizzling Gola Kabab
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: For 6
Cuisine: Pakistani
Ingredients: For Main:; Mutton Mince (keema) – 800g; Fat – 200g (for juiciness); Salt – 1 tsp; Chaat Masala Powder – 1 tsp; Roasted Cumin Powder – ½ tsp; Coriander Powder – ½ tsp; Chilli Flakes – 1 tsp; Nutmeg Powder – ½ tsp; Mace Powder (Javitri) – 1 flower, ground; Black Pepper Powder – 1 tsp; Garam Masala Powder – ½ tsp; Red Chilli Powder – ½ tsp; Long Pepper Powder (Pipli) – 2 pcs ground; Kabab Chini Powder – 6 pcs ground; Garlic – 6 cloves, finely chopped; Green Chilies – 6, finely chopped; Onion – 1 medium, finely chopped; Coriander Leaves – 1 handful, chopped; Lemon Juice – 1 lemon; Roasted Chickpea Powder (bhuna chana powder) – 2 tbsp; Oil – for frying; Onion – 1, sliced (for sizzling effect)

Step by step method

Step 1

Prepare the Mixture: In a large mixing bowl, add mutton mince and fat. Mix in salt, chaat masala, roasted cumin, coriander powder, chilli flakes, nutmeg, mace, black pepper, garam masala, red chilli, long pepper, and kabab chini. Add chopped garlic, green chilies, onion, coriander leaves, lemon juice, and roasted chickpea powder. Mix everything very well until the mixture becomes sticky. (Tip: Knead with hands for 8–10 minutes for the best texture.)

Step 2

Shape the Kababs: Grease your hands with oil. Shape the mixture into oval/gola-shaped kababs.

Step 3

Cook the Kababs: Heat oil in a pan. Shallow fry kababs on medium heat until golden brown and cooked from inside. (You can also grill or BBQ them for a smoky flavor.)

Step 4

Sizzling Presentation: Heat a sizzling plate (tawa or cast iron plate). Place sliced onions and little oil on the hot plate. Put hot fried kababs over it and drizzle with lemon juice. Serve immediately while sizzling hot!