Gola Kabab/Lola kabab
Gola or Lola kabab, a kind of rolled meat ball , are originated in Kandahar, Afganistan by the Poshtuns ; but it’s incredible softness and melt-in- mouth kind made it so popular , even beyond the boundary of it’s origin . The shape of the kabab resembles to that of the cannons or “gola”s , that is why it is named gola kabab. Gola kababs can be pan fried in a very little oil or can be grilled on charcoal or even baked and broiled in a oven . When grilled on charcoal , the golas of minced meat are put around the skewer , tied around with a thread , because unlike boti or sheekh kabab , only minced meat are used and if they are not tied with thread , the kabab may fall apart . For gola kabab , not only minced meat is used , the meat should be double minced , i.e, the mince meat will be beaten / blended again with spices before they are put on charcoal or pan fried . 🙂 Many uses binding agent like egg or besan( gram flour) in the recipe, but trust me , you won’t get the authentic taste if you use those binding ingredients . The kababs tend to fall apart and that’s the beauty .
There are some very important notes to be remembered for the perfect gola kabab . I will discuss them at the end of the recipe.
Ingredients to be mixed with mince:
Minced Beef 2 cups ( 1cup= 250 ml)
Ginger , grated 2 and half tea spoon
Garlic grated 1 tea spoon
Raw papaya , grated 2-3 tbl spoon
Chopped onion 2 tbl spoon
Fried onion ( bereshta) 1/4 th cup
Chopped green chili
Chopped mint 2 tbl spoon
Chopped cilantro 1 tbl spoon
Ghee 1 tbl spoon
Salt t o taste
Yogurt 1 tbl spoon
Cinnamon Powder 1/4th tea spoon
Nutmeg Powder 1/4th teaspoon
Charcoal Smoke of one charcoal
Jeera 1 tea spoon
Whole coriander 1 teaspoon
Black pepper 1 teaspoon
Fennel half teaspoon
All spice/ kabab chini 2/3
Star anise , half of one
Black cardamom, half of one
4/5 green cardamom
Dry red chili 2/ 3
Mace half a teaspoon
Grind them together into a fine powder . We need all , the whole quantity for this recipe . I skipped one spice, which is known as “filfil daraj” or long pepper , since I couldn’t find them in my nearby grocery . If you get them, take only 1 in this masala.
1. Put the minced beef in a food processor or blender with all the ingredients mentioned in “ingredients to be mixed with the mince”. Don’t add any water . beat / blend well .
2. Add 1 tbl spoon of yogurt and special masala in it . Don’t take the water of the yogurt . try to drain out the water from it before adding with the mince .
3. Smoke the mince with charcoal for five minutes . For that lit the charcoal very well , place it in a small bowl and put that small bowl on the mince . Then add ghee to the charcoal to create the smoke . cover the bowl with a lid and smoke the mince for 5 minutes.
4. Shape the kababs And keep it in the refrigerator for at least 24 hours . Don’t put them in the deep chamber. Keeping them in refrigerator for a longer time will help the kababs to get firmer and also the spices will get into very well .
For the grill
5. For Pan frying , take a little oil to fry . At first , fry them on medium low heat for 10 minutes then increase the heat and fry another five minutes . Don’t over fry or else the meat will get tight . Be vary careful while flipping over . Try to flip one by one carefully , otherwise they may fall apart .
You may bake the kababs in oven for 15 minutes at 375 FH and then broil another 5 minutes or until done .
1. Don’t wash the mince . So before making the keema or mince , wash your meat well . There should be no water in the mince .
2. I used grated ginger, garlic and papaya to avoid extra water .
3. The kababs tend to fall apart , so fry them gently . Don’t try to turn them over again and again . After taking them out from the oven , take out the skewer carefully , or else u may end up with broken kababs. If you are afraid of broken kababs , you may tie a thread around the kabab before frying and grilling .