Galouti Kebab
Melt-in-the-mouth minced mutton kebabs perfumed with over a dozen spices, a Lucknowi nawabi delicacy said to be created for a toothless nawab.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 260 kcal
Equipment
- •Tawa
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 18 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 22 g
- calories
- 260 kcal
Instructions
- 1
Mix minced mutton with raw papaya paste, ginger-garlic paste and galouti masala. Leave it to rest for 2 hours.
- 2
Add fried onions, roasted gram flour, mint and saffron milk. Mix everything into a smooth paste.
- 3
Shape the mixture into small flat patties.
- 4
Heat a generous amount of ghee (clarified butter) on a tawa (flat griddle) over medium heat.
- 5
Shallow-fry the kebabs on both sides until deeply browned and cooked through.
- 6
Spoon extra ghee over the kebabs while cooking for richness.
- 7
Serve immediately, hot off the tawa.
Chef's tips
Grinding the meat twice and resting the marinade give the melt-in-mouth texture. Use enough ghee to prevent sticking and add flavour.
Ingredient substitutions
- mutton → lamb
Storage
Refrigerate raw mixture up to a day; cooked kebabs keep 1 day.
Reheating
Reheat gently on a tawa with a little ghee.
Common mistakes to avoid
- •Skipping the raw papaya, which results in a firmer, less tender kebab.
Serving suggestions
Cooked Galouti Kebab?
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