Galouti Kebab
What more can be said of Awadh that has not been said already? The birthplace of several delicacies including that of Galouti Kebab. Galouti translates to- “so tender that it melts in your mouth”. These mouth-melting kebabs have chronicles of their own, worthy to be told and savoured. Legend has it that it was made for a Nawab who had weak teeth yet would not give up the pleasure of eating kebabs. Like any other popular Awadhi dish, this kebab is a hallmark of Awadhi cuisine. A Chef’s Signature item, this kebab exemplifies the delicateness of lamb marinated in papaya and royal spices.
Order the best Galouti Kebab online near you in Delhi NCR and get home delivery.
₹495.00
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1/2 kg
Minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
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1/2 tsp
Salt
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1/2 tsp
Red chilli powder
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1 tsp
Raw papaya paste (helps to tenderize the meat)
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1/2 tsp
Garam masala powder
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1 tsp
Ginger and garlic paste
-
1/2 tsp
Saffron (mixed in warm milk)
-
1 tsp
Browned onion paste
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1 tsp
Coriander leaves
-
1 tsp
Gram flour
-
1 tsp
Desi ghee
-
1 tsp
Gulab jal
-
A dash of ittar/kewra (a natural perfume oil derived from botanical sources)
-
1 tsp
Ghee to fry the kebabs
-
1/2 kgMinced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
-
1/2 tspSalt
-
1/2 tspRed chilli powder
-
1 tspRaw papaya paste (helps to tenderize the meat)
-
1/2 tspGaram masala powder
-
1 tspGinger and garlic paste
-
1/2 tspSaffron (mixed in warm milk)
-
1 tspBrowned onion paste
-
1 tspCoriander leaves
-
1 tspGram flour
-
1 tspDesi ghee
-
1 tspGulab jal
-
A dash of ittar/kewra (a natural perfume oil derived from botanical sources)
-
1 tspGhee to fry the kebabs
1. Marinate the minced meat in the ground ingredients for 4-5 hours.
2. Mix together the coriander leaves, green chillies, gram flour and egg.
3. Add to the meat and work at it for some time, almost kneading it like a dough.
4. Shape mixture into round patties of the desired size, and refrigerate for half an hour or so.
5. Heat the ghee in a heavy-based frying pan or griddle.
6. Fry the kebabs, browning first one side and then the other, over medium heat.
7. Arrange them on a serving dish, sprinkle lemon juice and serve.
To serve
Remove to a dish, garnish with ginger juliennes and coriander , serve with naan or paratha.
1. Marinate the minced meat in the ground ingredients for 4-5 hours.
2. Mix together the coriander leaves, green chillies, gram flour and egg.
3. Add to the meat and work at it for some time, almost kneading it like a dough.
4. Shape mixture into round patties of the desired size, and refrigerate for half an hour or so.
5. Heat the ghee in a heavy-based frying pan or griddle.
6. Fry the kebabs, browning first one side and then the other, over medium heat.
7. Arrange them on a serving dish, sprinkle lemon juice and serve.
To serve
Remove to a dish, garnish with ginger juliennes and coriander , serve with naan or paratha.
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