Galouti Kebab

Name: Galouti Kebab
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: Indian
Ingredients: 500 gm mutton, minced; 2-3 tbsp raw papaya paste; to taste Salt; 2 black cardamom, seeds; 1 blade mace or javitri; 8 cloves; 2-3 star anise; 1/4 nutmeg or jaiphal; 8-10 green cardamom; 1 tbsp poppy seeds or khus khus; 1 -inch cinnamon; 6 fried garlic cloves; 1 cup fried onion; 1/2 cup coriander leaves; 2 green chillies; 1 tsp red chilli powder; 1 tsp black pepper powder; 1 tbsp fresh cream; 1 egg; 4-5 drops kewra; 2-3 tbsp roasted gram flour; As needed Ghee and oil

Sneha Paul @cook_13831724

Lucknow

Kebab or kabab means "grilled meat". They can be of various types. Some are cooked on skewers over the heat and some are pan fried. This is a pan-fried kebab. You can easily make them over the stovetop. Mutton galouti/galawati kebab is a quite popular snack of Lucknow. The original recipe was said to have over 150 spices. But this recipe of mine is fairly simple. All the ingredients can be easily found in your local grocery store. To make these kebabs you will have to marinate the minced meat twice. Firstly, it is marinated with salt and raw papaya paste. Raw papaya acts as a tenderiser. And secondly, it is marinated with the spice-paste overnight. This will ensure that the meat absorbs all the flavours. These melt-in-the-mouth kebabs are best had with parathas. So let's get started...

Sneha Paul @cook_13831724

Saved

Ingredients

1 hour

Serves 4 servings

500 gmmutton, minced
2-3 tbspraw papaya paste
to tasteSalt
2black cardamom, seeds
1blade mace or javitri
8cloves
2-3star anise
1/4nutmeg or jaiphal
8-10green cardamom
1 tbsppoppy seeds or khus khus
1-inch cinnamon
6fried garlic cloves
1 cupfried onion
1/2 cup coriander leaves
2green chillies
1 tspred chilli powder
1 tspblack pepper powder
1 tbspfresh cream
1egg
4-5 dropskewra
2-3 tbsproasted gram flour
As neededGhee and oil

Saved

Steps

1 hour

1

Take the minced mutton in a large bowl, add raw papaya paste and salt. Marinate in the refrigerator for 30 minutes.
2

Grind together black cardamom, mace, cloves, star anise, nutmeg (grated), green cardamom, poppy seeds, and cinnamon to a fine powder.
3

Then add fried garlic, fried onion, red chilli powder, black pepper powder, coriander leaves, and fresh green chillies to the grinder jar. Make a smooth paste.
4

Add fresh cream, kewra water and egg. Blend again.
5

To the marinated meat, add gram flour and the spice paste. Mix everything together.
6

Marinate overnight in the refrigerator. The second marination is really important, as it helps the mutton in absorbing all the flavours.
7

Heat some ghee and oil in a non-stick pan. I have taken an equal amount of both. But you can use only oil if you like. Take the mutton mixture and shape it into patties. Shallow fry the kebabs on low heat for 10 minutes on both sides.
8

Serve mutton galouti kebabs with paratha, coriander-mint chutney, onion rings and lemon wedges.