Galouti Kebab

Name: Galouti Kebab
Total time: 600 s
Yield: 12 kebabs
Cuisine: Indian
Ingredients: 800 g Mutton Keema (with fat); 2 tablespoon raw Papaya paste; 2 tablespoon fried Onion paste; 2 tablespoon fried Cashew paste; 1 tablespoon Ginger-garlic paste; 1/2 teaspoon Cardamom powder; 1 tablespoon red Chilli powder; 2 tablespoon Potli masala (recipe is given); 2 tablespoon roasted Chana (gram) powder; 1 teaspoon Garam masala powder (homemade); 1/2 teaspoon Mace powder; to taste Salt; 3 tablespoon melted Ghee; 2 teaspoon Saffron water (3-4saffron soaked in 2 teaspoon water); 1/2 teaspoon Kewra essence; 3-4 dried rose petals; 1 tablespoon whole Coriander seeds; 1/2 teaspoon Cumin seeds; 1 teaspoon Fennel seeds; 3-4 Cloves; 3 green Cardamom; 2 black Cardamom (take only the seeds); 1 inch Cinnamon stick; 5-6 black Pepper corns; 2-3 Bay leaves; 1 piece charcoal; 1 teaspoon ghee; 3-4 Cloves

Sabrina Yasmin @barak_kitchen

Riyadh

#streetfoodonindia #EggsAndKebabs
#Goldenapron9
Galouti kebab is made of minced goat and raw papaya. It is very popular authentic kebab from Lucknow. Galouti kebab was invented for the nawab of Lucknow .The Old Nawab had no tooth and these kebabs were easy to eat.The tender juicy kebab were believed to have a mix of 150 spices.But now it not possible to use all those spices..but still this kebab with it's special potli masala and other spices are one of the best melt in mouth kebab.

Sabrina Yasmin @barak_kitchen

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Ingredients

10 min /batch

12 kebabs

800 gMutton Keema (with fat)
2 tablespoonraw Papaya paste
2 tablespoonfried Onion paste
2 tablespoonfried Cashew paste
1 tablespoonGinger-garlic paste
1/2 teaspoonCardamom powder
1 tablespoonred Chilli powder
2 tablespoonPotli masala (recipe is given)
2 tablespoonroasted Chana (gram) powder
1 teaspoonGaram masala powder (homemade)
1/2 teaspoonMace powder
to tasteSalt
3 tablespoonmelted Ghee
2 teaspoonSaffron water (3-4saffron soaked in 2 teaspoon water)
1/2 teaspoonKewra essence
For Potli masala
3-4dried rose petals
1 tablespoonwhole Coriander seeds
1/2 teaspoonCumin seeds
1 teaspoonFennel seeds
3-4Cloves
3green Cardamom
2black Cardamom (take only the seeds)
1 inchCinnamon stick
5-6black Pepper corns
2-3Bay leaves
For smoky flavour (bhanger)
1 piececharcoal
1 teaspoonghee
3-4Cloves

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Steps

10 min /batch

1

Dry roast all the ingredients of Potli masala together in a pan.
2

Transfer to a grinder, grind to powder and keep aside.
3

Keep all the ingredients for kebab ready in a place.
4

Take mutton Keema in a big mixing bowl.Add Ginger garlic paste, salt, red chilli powder & raw papaya paste.
5

Mix well with your hand.This is the first marination.
6

Make a hole in the centre of the Keema mixture for bhanger.
7

Place a aluminium foil or small bowl in the hole, place a leave hot charcoal on it, put 2-3 cloves and 1 teaspoon of ghee on hot charcoal.
8

Immediately cover with a lid & keep aside for 5-6 minutes so that the smoky flavour will infuse in the keema.
9

After 5-6 minutes remove the foil with charcoal, mix the keema again with your hand and add add 1-2 teaspoon of saffron water, roasted chana powder, cardamom powder, fried Onion paste, brown cashew nut paste, mace powder, potli masala, kewra water & 1 tablespoon ghee.
10

Mix together everything with your hand. It is important to mix for few minutes nicely so that the mixture becomes a soft dough.Cover and keep aside for an hour.
11

At the time of frying, heat a griddle and grease with some ghee.
12

Wet your hand, take a small lime size portion from the keema mixture, shape into a patty and place to the hot griddle.
13

Similarly make 4-5 kebabs and place in the griddle.It is not necessary to make the patty very uniform or definite shape. Just make a rough patty, give some finger impression on the patty and place in the griddle.
14

Fry in medium heat on both sides until golden brown. Sprinkle little ghee in between.
15

Gauloti kebabs are now ready to remove from griddle.
16

Also fry other batches and serve hot with onion wedges, lime or salad and chutney.