Galouti kebabs with sheermal breads

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4

Vivel Singh
By Vivek Singh
From Saturday Kitchen

For the roasted cumin seeds

  • 1½ tsp cumin seeds

For the sheermal breads

  • 350ml/12fl oz milk
  • 30g/1oz sugar
  • small pinch saffron, dissolved in 1 tsp milk
  • 10g/½oz salt
  • 500g/17oz plain flour
  • pinch ground green cardamom
  • ½ tbsp melon or pumpkin seeds
  • 150ml/5oz ghee, melted, plus 1 tbsp for brushing and extra for greasing

For the spice mix

  • 2 cloves
  • 4 green cardamom pods, seeds only
  • 1 black cardamom pod, seeds only
  • 1 blade of mace
  • 1/8 nutmeg, grated
  • ½ tsp roasted cumin seeds
  • ½ tsp black peppercorns

For the galouti kebabs

  • 2 tbsp cashews
  • 3 tbsp ghee, melted, plus a little extra
  • 6 cloves
  • 500g/1lb2oz lean lamb mince
  • 4 tbsp dried onions
  • 1½ tbsp finely chopped ginger
  • 1½ tbsp finely chopped garlic
  • 1½ tsp chilli powder
  • pinch saffron, dissolved in 2 tbsp water
  • 1½ tsp salt
  • 1 tbsp pineapple juice or 1 tbsp grated green papaya
  • 4 drops of rosewater
  • 1 large banana leaf, cut into 30x5cm/12x2in strips

For the pomegranate raita

  • 1 pomegranate, seeds removed
  • 500g/1lb2oz Greek-style yoghurt
  • 1 spring onion, finely chopped
  • 2.5cm/1in piece fresh root ginger, peeled and finely chopped
  • 2 green chillies, finely chopped
  • 1 tsp roasted cumin seeds, ground
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tbsp chopped fresh coriander, to garnish