Galouti Kebab: Royal Melt-in-Mouth Delight
Originating from the royal kitchens of Lucknow, Galouti Kebab is a legendary Indian dish known for its incredibly tender, melt-in-your-mouth texture. Made with finely minced meat and a secret blend of spices, it offers a rich and aromatic culinary experience.
Ingredients
- 500 g finely minced lamb or mutton (keema) fat removed
- 2 tbsp raw papaya paste tenderizer
- 1 tbsp ginger-garlic paste
- 2 tbsp fried onion paste crushed
- 1 tsp green chili paste adjust to taste
- 1 tsp garam masala
- 1 tsp Kashmiri chili powder for color
- 2 tbsp roasted gram flour (sattu) binder
- 1 tsp kewra water for fragrance
- 1 tsp rose water for fragrance
- 4 tbsp ghee or oil for frying
- salt to taste
- ¼ cup fresh mint leaves finely chopped (optional)
- ¼ cup fresh coriander leaves finely chopped (optional)
Instructions
- 1. In a large mixing bowl, combine the finely minced lamb or mutton with raw papaya paste, ginger-garlic paste, fried onion paste, green chili paste, garam masala, Kashmiri chili powder, salt, roasted gram flour (sattu), kewra water, and rose water. Add optional chopped mint and coriander leaves if using.
- 2. Knead the mixture thoroughly for 5-7 minutes. It is crucial to knead well until the mixture becomes smooth, uniform, and pliable.
- 3. Cover the bowl with cling film and refrigerate to marinate for at least 2 hours, or for best results, overnight. This allows the flavors to meld and the papaya to tenderize the meat.
- 4. Heat ghee or oil in a non-stick flat griddle (tava) or a heavy-bottomed pan over medium heat.
- 5. Lightly grease your hands with a little oil. Take small portions of the marinated mixture and gently form them into small, flat, round patties (kebabs), about 1.5-2 inches in diameter and ½ inch thick.
- 6. Carefully place the formed kebabs on the hot griddle, ensuring not to overcrowd the pan. Cook in batches if necessary.
- 7. Cook the kebabs for about 3-4 minutes on each side, or until they turn golden brown and are cooked through. Gently press them down with a spatula while cooking.
- 8. Remove the cooked Galouti Kebabs from the griddle and serve immediately with fresh mint chutney, thinly sliced red onions, and lemon wedges.
Notes
For best results, marinate the mixture for at least 2-4 hours, or preferably overnight, allowing the papaya to fully tenderize the meat. Serve hot with fresh mint chutney, sliced red onions, and a squeeze of lime, often atop small parathas or roomali rotis. Adjust green chili paste to control spice levels.