The origination of Galouti Kebab lies in the Indian subcontinent. Legend has it that is was made for a Nawab in Lucknow who had weak teeth, yet could not give up the pleasure of eating kebabs . Like Lucknowi biryani and Kakori Kebab, the Galouti is a hallmark of Awadhi cuisine. The word “galouti” means tender and the recipe and preparation of these kebabs allows for them to literally melt in your mouth. The recipe calls for lamb to be marinated in papaya and royal spices, finely grounded, and finished with the richness of fresh thick cream. This mouth-watering dish is the pride of Lucknow and served across the country. And it rightfully finds its place in our menu, too.
1/2 kg - Minced mutton (use mutton leg or mutton shoulder which is very fine and reddish in colour, double minced)
1/2 tsp - Salt
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 with 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
Remove to a dish, garnish with ginger juliennes and coriander , serve with naan or paratha.
- Marinate the minced meat in the ground ingredients for 4-5 hours.
- Mix together the coriander leaves, green chillies, gram flour and egg.
- Add to the meat and work at it for some time, almost kneading it like a dough.
- Shape mixture into round patties of the desired size, and refrigerate for half an hour or so.
- Heat the ghee in a heavy-based frying pan or griddle.
- Fry the kebabs, browning first one side and then the other, over medium heat.
- Arrange them on a serving dish, sprinkle lemon juice and serve.