Galouti Kebab is a legendary dish from the royal kitchens of Lucknow, known for its incredibly soft texture and rich flavors. These kebabs were created for Nawab Asaf-ud-Daula, who desired a kebab that would melt in his mouth due to his dental issues. The chefs used a blend of over 150 exotic spices to create this culinary masterpiece!
The key to the perfect Galouti Kebab lies in the marination process and the use of raw papaya as a tenderizer. The minced meat is infused with a variety of spices, making each bite a burst of flavors. These kebabs are a true representation of Awadhi cuisine and are perfect for special occasions and gatherings.
Galouti Kebab
Ingredients
For the Marinade:
- 500 grams minced meat mutton or lamb
- 75-100 grams raw papaya chopped
- 1 tablespoon ginger chopped
- 1 tablespoon garlic chopped
- 8 cloves
- 2 black cardamoms
- 2 teaspoons poppy seeds roasted
- 4 peppercorns
- 1/2 teaspoon cinnamon pieces
- 2 tablespoons desiccated coconut roasted
- 2 blades mace
- 5 green cardamoms
- 1 teaspoon chili powder
- 1/4 teaspoon nutmeg grated
For the Kebabs:
- 1 cup onions fried brown and crisp in 1/2 cup ghee, sliced
- 1/4 cup coriander leaves finely chopped
- 1 tablespoon green chilies finely chopped
- 3 tablespoons gram flour roasted
- 1 egg
- Ghee for pan frying
- Lemon juice to sprinkle over the kebabs
Instructions
Step 1: Marinate the Meat
- Grind together the raw papaya, ginger, garlic, cloves, black cardamoms, poppy seeds, peppercorns, cinnamon, desiccated coconut, mace, green cardamoms, chili powder, and nutmeg to form a smooth paste.
- Marinate the minced meat in this ground paste for 4-5 hours.
Step 2: Prepare the Kebab Mixture
- Mix together the fried onions, coriander leaves, green chilies, roasted gram flour, and egg.
- Add this mixture to the marinated meat and knead it like dough until well combined.
Step 3: Shape and Refrigerate
- Shape the mixture into round patties of the desired size.
- Refrigerate the patties for about 30 minutes.
Step 4: Fry the Kebabs
- Heat ghee in a heavy-based frying pan or griddle over medium heat.
- Fry the kebabs, browning first one side and then the other, until cooked through and golden brown.
Step 5: Serve
- Arrange the kebabs on a serving dish, sprinkle with lemon juice, and serve hot with mint chutney.
Tips and Information
- Tenderizing: The raw papaya acts as a natural tenderizer, making the kebabs soft and melt-in-the-mouth.
- Spice Level: Adjust the amount of chili powder according to your spice preference.
- Serving: Galouti Kebabs are best enjoyed with mint chutney and a squeeze of lemon juice.
Cooking Galouti Kebabs at home lets you enjoy the bold and vibrant flavors of this classic Awadhi dish. The rich spices, combined with the tender meat, make for a delightful appetizer. Whether for a family gathering or a special occasion, these kebabs are sure to be a hit!