Galouti Kebab

"Galouti" means so tender it melts in your mouth, describing the delicateness of the lamb marinated in papaya and royal spices.

  • 1/2 kg
    Minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
  • 1/2 tsp
  • 1/2 tsp
    Red chilli powder
  • 1 tsp
    Raw papaya paste (helps to tenderize the meat)
  • 1/2 tsp
    Garam masala powder
  • 1 tsp
    Ginger and garlic paste
  • 1/2 tsp
    Saffron (mixed in warm milk)
  • 1 tsp
    Browned onion paste
  • 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. 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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