RangMahals version of the traditional Gilawati kebab. Resha means thread & galouti is – melt in the mouth. Lamb is cooked to a stage where it disintegrates like threads. The meat is seasoned and shaped into patties which are shallow fried till crisp. One of the most popular starters at RangMahal.
- Heat oil in a heavy bottom pan. Add whole spices (cinnamon, cardamom, clove, and bay leaf) allow it to splutter.
- Add sliced onion to the pan. Sauté till golden brown; add lamb cubes followed by ginger garlic paste and coriander powder.
- Cover the lamb and cook gently on a low flame.
- Add little water while stirring.
- Once the lamb is cooked, add turmeric powder, Kashmiri chili powder & salt .Allow the excess moisture to evaporate.
- Use a whisk or wooden mallet to pound on the meat while it is cooking. The aim is to shred the meat and tenderize it at the same time. Once all the meat acquires a thread-like (called Resha, in India hence the name) texture, transfer to a tray and cool.
- Pick out the whole spices from the pounded lamb; add black cardamom seeds, crushed cumin seeds, chopped ginger, coriander & onions followed by clarified butter & egg white.
- Knead the lamb mixture thoroughly to mix the flavors. Divide the mix into small balls (approx 40 gm each). Stuff each lamb ball with a tsp of hung curd and shredded mint leaves. Flatten between the palms to shape like discs.
- Shallow fry the lamb patties on a medium to hot flame on both sides to form a golden-brown crust.