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1
To make the spice mix, set aside 6 cloves and transfer the remainder to a spice grinder or mortar and pestle. Add the remaining ingredients and grind into a fine powder, then set aside.
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2
Heat half the ghee or vegetable oil in a small pan, and when it reaches smoking point add the 6 reserved cloves.
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3
Once they have started to smoke, after about 30 seconds, remove the pan from the heat and set aside for the ghee to cool.
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4
Put the minced meat in a mixing bowl and add the spice mix and all the remaining ingredients, except the rosewater and banana leaf, and mix together well. Add the clove-infused oil, but not the cloves, and mix together again. Chill the mixture for 10 minutes.
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5
Take the chilled mince out of the fridge, add the remaining tablespoon of ghee and the rosewater and mix together thoroughly. Return the mixture to the fridge for 15 minutes
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6
Heat the banana leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable.
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7
Shape the minced meat into 12 equal patties, each about 4 cm in diameter. Wrap each patty in a piece of banana leaf and brush with oil. Grill over a hot barbecue for 2-3 minutes on each side, starting with the joint side down.
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8
Alternatively, heat 2 tablespoons of ghee or vegetable oil in a heavy-based frying pan. Add the patties and cook over a low heat for 1-2 minutes on each side, until they are well cooked. Remove them from the pan and drain well on kitchen paper.
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9
Voila ! You are ready to serve your family Galouti Kebabs this Christmas !
