Galouti Kebab Recipe

Galouti Kebab is a rich and flavorful dish that has its roots deep in the history of Indian cuisine. Legend has it that this delicacy was created for an aging Nawab of Lucknow, who had lost his teeth but not his passion for kebabs. The name "Galouti" means "melt in the mouth" reflecting the kebab's succulent texture. Over time, Galouti Kebab has become synonymous with the rich culinary heritage of Awadhi cuisine, which is characterized by its elaborate dishes and sophisticated use of flavors.

Ingredients

• Minced Mutton - 500g
• Ginger Garlic Paste - 1 tablespoon
• Green Chili - 2, finely chopped
• Red Chili Powder - 1 teaspoon
• Garam Masala - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Onion - 1 large, grated
• Papaya Paste - 2 tablespoons
• Salt to taste
• Ghee - for shallow frying
• Yogurt - 2 tablespoons
• Roasted Gram Flour - 2 tablespoons
• Kevda Water - a few drops
• Saffron - a few strands soaked in milk
• Rose Water - a few drops

Preparation

Before starting with the cooking process, gather all the minced mutton and spices to save time. The minced mutton should be as fine as possible to achieve the signature melt-in-mouth texture of Galouti Kebab.

Marination

1. In a large bowl, mix the minced mutton with ginger garlic paste, green chili, red chili powder, garam masala, cumin powder, coriander powder, and black pepper. Add grated onion and papaya paste to the mixture. The papaya paste acts as a tenderizer.
2. Add salt to the mixture. Salt not only adds flavor but also helps in blending the spices thoroughly.
3. Incorporate yogurt, which will add to the tenderness and impart a subtle tanginess to the kebabs.
4. Mingle the mixture with roasted gram flour to help bind the mixture into a cohesive mass.
5. Add a few drops of kevda water, saffron infused milk, and rose water to the mix to imbue the kebabs with a royal aroma.
6. Allow the mixture to marinate for at least 4 hours or preferably overnight in the refrigerator.

Cooking Process

Shaping and Frying

1. Take small portions of the marinated mixture and shape them into flat, round patties.
2. Heat ghee in a skillet over medium heat.
3. Once the ghee is hot, reduce the heat slightly and place the shaped patties gently into the skillet.
4. Shallow fry each side for about 3-4 minutes or until the minced mutton is cooked through and the outside is a rich golden brown.
5. If you get intimidated by cooking times, use a cooking timer to ensure consistency.
6. Repeat the process until all patties are cooked, adding more ghee as necessary.

Enjoying Your Galouti Kebab

Galouti Kebab is best enjoyed hot, straight off the skillet. Serve them with thinly sliced onions, a wedge of lime, and fresh mint chutney to complement the richness of the kebabs. Pair it with soft and fluffy parathas or as a filling in a naan wrap for a satisfying meal. For a traditional Awadhi experience, present the kebabs with aromatic flavored rice or alongside other Awadhi delicacies like biryani.