Gola Kebab: Spicy Meat Balls

Monday, March 26, 2012, 12:55

Gola Kebab is a household name in the East, mainly because it is much easier to make than the other famous kebab recipe. This is primarily a mutton recipe although any kind of red meat can be used in it's stead. The minced meat you use for this kebab recipe is of paramount importance. It should be minced two times over to increase adhesion and also make the Gola kebabs smooth.

You can make this mutton recipe from spicy to medium spicy depending on your taste. There is no hard and fast rule as to how spicy this appetizer recipe should be but it definitely should not be bland. Another important point about this kebab is it's size. If the meat balls are small in size then you can even fry them in a pan but if they are big then they have to be grilled.

Ingredients For Gola Kebab:

1. Minced meat (mutton) 300 grams
2. Papaya 2-3 pieces (100 grams)
3. Onion 1 (chopped)
4. Ginger 1 inch piece
5. Garlic 5-6 cloves
6. Garam masala (pepper, cloves, cardamom, cinnamon sticks and star anise)
7. Red chilli powder 2 teaspoons
8. Cumin powder 1 teaspoon
9. Eggs 1
10. Flour 2 tablespoons
11. Salt as per taste
12. Oil (for deep frying) 100 grams or 1 tablespoon for grilling

Procedure For Gola Kebab:

Firstly, saute the onions in a little oil until they turn brown. Let it cool for 10 minutes.
Grind all the spices for this recipe including sauteed onions and pieces of papaya together in the blender.
Add the minced meat to the paste of spices and whip it together with flour for adhesion. The powdered spices can either be added with the paste or separately.
Now break an egg into this paste and mix it together uniformly. Make small round balls out of the meat mix.
If the balls are small enough then you can deep fry them until they turn brown.
If you want bigger kebabs, then brush them with oil and grill them for 10 minutes in a oven preheated to 325 degrees.

Serve Gola kebabs as appetizers as the first course of an Indian meal.