Mutton Galouti Kabab

Name: Mutton Galouti Kabab
Total time: 3600 s
Yield: as required
Cuisine: Indian
Ingredients: 250 gram boneless mutton or mutton mince; 1 tbsp roasted gram flour/besan; 1/4 cup fried onions/barista; 1/4 cup chopped coriander; 2 tbsp raw papaya/chopped papaya; 1 tsp ghee; Half egg; 1/4 tsp rose essence; 1/4 tsp kewda essence; to taste Salt; as needed mint leaves/coriander leaves for garnishing; 2 green cardamom; 1 black cardamom; 1 pinch nutmeg powder/grated nutmeg; 2 cinnamon sticks; 4 cloves; 1 biriyani phool; 1 chakra phool; 1 javitri; 4 black pepper; 1 tbsp Poppy seeds/khus-khus; 1 bay leaf; 2 dried red chillies; 1 tbsp ginger garlic paste; 1 green chilli

Sudeshna Rajib Das @cook_85882015

New Delhi

#5m4 #mutton
Galouti Kababs were introduced to the Nawab of Awadh Wajid Ali Shah. It's Lucknow's iconic dish & we'll make it with goat meat (mutton)......it's especially made for the tooth-less nawabs hence it is known for its mouth-melting taste. But you don't have to loose your teeth for tasting this delicacy. So guyzzzz, are you ready to check out the recipe here.

Sudeshna Rajib Das @cook_85882015

Saved

Ingredients

1 hour

as required

250 gramboneless mutton or mutton mince
1 tbsproasted gram flour/besan
1/4 cupfried onions/barista
1/4 cupchopped coriander
2 tbspraw papaya/chopped papaya
1 tspghee
Halfegg
1/4 tsprose essence
1/4 tspkewda essence
to tasteSalt
as neededmint leaves/coriander leaves for garnishing
For grounded masalas
2green cardamom
1black cardamom
1 pinchnutmeg powder/grated nutmeg
2cinnamon sticks
4cloves
1biriyani phool
1chakra phool
1javitri
4black pepper
1 tbspPoppy seeds/khus-khus
1bay leaf
2dried red chillies
1 tbspginger garlic paste
1green chilli

Saved

Steps

1 hour

1

Firstly for the dry masala, take a mixing jar, add all the khada garam masalas like green cardomom, black cardomom, cloves, cinnamon sticks, nutmeg, javitri, black peppercorns, chakra phool, biriyani phool, bay leaf, dried red chilli, poppy seeds and grind them into a fine powder.
2

Then add all the wet ingredients into it like ginger-garlic paste, green chilli, coriander leaves, raw papaya pieces & half egg. Grind them into a smooth paste, without adding any water to it.
3

Now if you have mutton mince, then grind it again in a mixer grinder but if you have boneless mutton chunks then cut them into small pieces and then grind them well without adding any water to it.
4

Now add the masalas into the meat, then add fried onions, gram flour, salt and mix everything very well. Add ghee, kewra essence, rose essence to it and massage very well, it for about 5 mins. Now cover it and keep it in a refrigerator for about half an hour.
5

After half an hour, remove it and make small balls out of it. Flatten the balls a bit. 250 grams of mutton would make 7 to 8 kababs at a time. So now you can imagine the size of the kababs.
6

Now heat a pan & add some oil for shallow-frying. Cover the pan & fry them on a low flame for about 8 to 10 mins, flipping each sides. When it is fried well from both the sides, remove it on a plate, squeeze some lime juice on top of it and serve it hot with some green chutney, onion rings and some chopped coriander.