Galuauti Lamb Kebabs with Basil Yogurt Dip

Adapted by
September 2011
Yield: 18 to 20 pieces


Galuauti Lamb Kebabs
2 tablespoons chickpea flour
3 tablespoons canola oil
2 small red onions, peeled and sliced
1½ pounds boneless leg of lamb, cut into ½-inch chunks
1½ teaspoons raw papaya paste
2 tablespoons ginger-garlic paste
¼ teaspoon mace
1 pinch grated nutmeg
3 green cardamom pods
1 black cardamom pod
2 whole cloves
1½ teaspoons chili powder
kosher salt
fryer oil
Basil Yogurt Dip
2 cups plain Greek yogurt
1 teaspoon granulated sugar
10 basil leaves, cut chiffonade
¼ teaspoon crushed black peppercorns
kosher salt


For the Galuauti Lamb Kebabs:

In a heavy-bottomed skillet over medium heat, add the chickpea flour and roast, stirring to avoid burning, until golden brown in color, about 4 minutes. Immediately transfer the flour to a bowl and cool. Using the same pan, heat the canola oil over medium heat. Add the sliced onions, and cook until the onions turn a deep golden brown, about 10 minutes. Set aside.

In a bowl, combine the lamb, papaya paste, ginger-garlic paste and the spices. Pass the mixture through a meat grinder. Mix well and season with salt. Form patties measuring about 2 inches in diameter and ¼-inch thick. Chill the patties in the refrigerator for 20 minutes.

For the Basil Yogurt Dip:

In a bowl, combine the yogurt, sugar, basil chiffonade, crushed black peppercorns, and salt. Transfer to the refrigerator until ready to serve.

To Assemble and Serve:

Coat the bottom of a griddle with oil and set over a high flame. When hot, add the Galuauti Lamb patties and lower the heat to medium. Cook the patties for 2 to 3 minutes on each side, until golden brown. Serve immediately with the Basil Yogurt Dip.