Galouti kebab
AI-drafted · awaiting admin review
Melt-in-the-mouth kebabs of very finely minced meat with many spices, the most famous kebab of Lucknow.
Region: Lucknow (Awadh)Occasion: Feasts, Eid and special dinnersTime: 1 hour + 4 hours marinatingServes: 4Non-vegetarian
Ingredients
- 500 g boneless mutton, minced very fine twice
- 2 tbsp raw papaya paste (as tenderiser)
- 2 tbsp fried onion (birista), crushed
- 1 tbsp ginger-garlic paste
- 2 tbsp roasted chana (gram) flour
- 1 tsp garam masala, ½ tsp green cardamom powder, a pinch of mace and nutmeg, a few saffron strands in rose water
- 1 tsp red chilli powder, salt
- Ghee for cooking
Method
- Grind the mince to a smooth paste with the papaya, ginger-garlic and birista.
- Mix in the roasted gram flour, all the spices, saffron and salt. Cover and refrigerate for 4 hours.
- Optional: smoke the mince by placing a hot piece of charcoal in a small bowl inside the pot, pouring a little ghee over it and covering for 2 minutes.
- With wet hands, shape small soft patties.
- Cook on a tawa in a little ghee on medium-low heat, about 2 minutes a side, until browned. Handle gently, as they are very soft.
- Serve with ulte tawe ka paratha or sheermal and sliced onion.
History
According to popular tradition, galouti ('that which melts') was created in Nawabi Lucknow for a ruler who could no longer chew well, and the recipe was kept secret by cooks' families.
Significance
Galouti is the signature of the Awadhi kitchen, known for its refinement and dum (slow) cooking.