Galouti Kebab: A Melt-in-Your-Mouth Delight
Galouti Kebab is a regal Indian dish from Lucknow, famous for its incredibly tender, melt-in-your-mouth texture achieved through finely minced meat, raw papaya, and a rich blend of aromatic spices.
Ingredients
- 500 gram Minced lamb or goat finely minced
- 2 tablespoons Raw papaya paste with skin
- 2 tablespoons Ginger-garlic paste
- 1 medium Onion fried and pureed
- 2 tablespoons Roasted gram flour (sattu) or besan
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 4 pods Green cardamom powdered
- 0.25 teaspoon Mace powder
- 0.25 teaspoon Nutmeg powder
- 1 pinch Saffron strands soaked in 2 tbsp warm milk
- 1 teaspoon Rose water
- 1 teaspoon Kewra water
- 2 tablespoons Fresh coriander chopped
Instructions
- In a large bowl, combine the finely minced lamb, raw papaya paste, ginger-garlic paste, red chili powder, turmeric powder, garam masala, green cardamom powder, mace powder, nutmeg powder, saffron milk, salt, and chopped fresh coriander. Mix well, ensuring all ingredients are thoroughly incorporated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the meat to tenderize and flavors to meld.
- After marination, add the fried onion puree, roasted gram flour (sattu or besan), rose water, and kewra water to the meat mixture. Knead the mixture well for about 5-7 minutes until it becomes smooth and pliable. This helps in binding the kebabs and achieving the desired texture.
- Heat ghee or oil in a non-stick pan or flat griddle over medium heat. Grease your hands lightly with oil and take small portions of the kebab mixture. Gently flatten them into round or oval patties, about 1/2 inch thick.
- Carefully place the kebabs on the hot griddle. Cook for 2-3 minutes on each side until they turn golden brown and are cooked through. Do not overcrowd the pan; cook in batches if necessary.
- Serve the hot Galouti Kebabs immediately with mint chutney, sliced onions, and lemon wedges.
Notes
For best results, marinate the meat for at least 2 hours, or even overnight, in the refrigerator. Ensure the meat is minced very finely or passed through a grinder multiple times for that signature melt-in-your-mouth texture. Serve hot with mint chutney, sliced onions, and a squeeze of lime.