Galouti kebab is a traditional Indian kebab that’s especially popular in Lucknow. The dish consists of ground lamb or mutton that’s marinated in a combination of ground ginger, garlic, cloves, papaya, black cardamom, poppy seeds, peppercorns, cinnamon, coconut, mace, cardamom, chili powder, and nutmeg.
After a few hours, the marinated meat is mixed with green chili peppers, gram flour, eggs, and coriander leaves. The mixture is shaped into round patties which are then fried in ghee(clarified butter). The meatballs are arranged on a serving platter, and they’re usually sprinkled with lemon juice before serving.
Indian Tender Kebab | (मटन गलौटी कबाब – Mutton Galouti Kebab)
Course: AppetizersCuisine: IndianDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesGalouti kebab is a traditional Indian kebab that’s especially popular in Lucknow. The dish consists of ground lamb or mutton that’s marinated in a combination of ground ginger, garlic, cloves, papaya, black cardamom, poppy seeds, peppercorns, cinnamon, coconut, mace, cardamom, chili powder, and nutmeg.
After a few hours, the marinated meat is mixed with green chili peppers, gram flour, eggs, and coriander leaves. The mixture is shaped into round patties which are then fried in ghee. The meatballs are arranged on a serving platter, and they’re usually sprinkled with lemon juice before serving.
Ingredients
Garlic cloves 6-7
Ginger 1 inch piece
Mutton boneless cubes ½ kg
Salt 1 tsp or to taste
Raw papaya paste 2 tbs
Black peppercorns ½ tsp
Black cardamom 2
Mace 2 blades
Nutmeg ½ piece
Cinnamon sticks 2
Cloves ½ tsp
Cashew nuts roasted 12-15
Onion fried ½ Cup
Kewra water 2 tbs
Rose water 1/4 Cup
Red chilli powder ½ tbs or to taste
Garam masala powder 1 tsp
Chickpea Flour roasted 3 tbs
Clarified Butter 3 tbs
Charcoal for smoke
Clove powder 1 pinch
Nutmeg powder 1 pinch
Mace powder 1 pinch
Clarified Butter
Cooking oil for frying
Directions
- In chopper, add garlic, ginger and chop well.
- Add mutton boneless cubes, salt, raw papaya paste and chop again.
- In a bowl, add mutton mince, cover and marinate for 30 minutes.
- In spice mixer, add black peppercorns, black cardamom,mace,nutmeg,cinnamon sticks,cloves and blend well.
- Add cashew nuts, fried onion, kewra water, rose water and blend to make a paste.
- In the mince, add blended onion+cashew nuts paste, red chilli powder, garam masala powder, chickpea powder, clarified butter and mix until well combined.
- On burning charcoal, add clove powder, nutmeg powder, mace powder, clarified butter and give a charcoal smoke for 4-5 minutes.
- Take a mixture and make kebabs of equal sizes (makes 15).
- Can be stored in freezer for up to 1 month.
- In frying pan, heat cooking oil and fry kababs from both sides until done
