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Galouti Kebab Recipe
When we visit the city of Nawabs, having kebabs is a must. Speaking of non-vegetarian delights, the first name that strikes our minds is Galouti Kebab. Did you know that they were invented by Khansamas of Nawab Asad-Ud-Daula? Legend says that the Nawab was very fond of different varieties of kebabs. The word ‘galouti’ literally means soft, the reason why I love it the most. This mouth-melting recipe from the Awadhi cuisine always had a special place in my heart. The Galouti Kebab Recipe is not only flavourful but also aromatic. That makes these mutton kebabs the perfect option for a snack platter. I usually prefer it for my get-togethers and dinner parties.
About Galouti Kebabs:
Galouti kebabs are so tender that they melt in our mouths. They are the best choice to experience a burst of Awadhi cuisine flavors that are fabulous. Just imagine how finely grounded mutton or chicken keema seasoned with a bouquet of spices and herbs is laced with the smokiness of desi ghee, nuts, and finished with the thickness of the best quality cream.
Cooking Galouti Kebabs at Home:
I can surely vouch for this amazing recipe as the most melting dish ever! The other day, I was looking for Galouti Kebabs near me when it suddenly struck me to cook it on my own. Well, surely this recipe involves a whole lot of steps, and missing even one of them can lead to a disaster. Galouti Kebab is an integral part of the Awadhi cuisine. So, it’s important to maintain the nawabi authenticity when cooking the same. The first thing that you need to do is find all the important ingredients and then start cooking these melting delights.
Ingredients for Galouti Kebab Recipe
You will be surprised to know that almost 150 exotic spices were used to make Galouti Kebab during the time of its invention. However, with time, this gluttony delicacy has been altered by various chefs of India and given an exotic taste to match our palettes. I went through a couple of recipes before trying my own version of Galouti Kebabs.
The love for kebabs
The love for kebabs is never-ending for us Indians. There is no denying that we love to have kebabs whenever we get a chance. Well, of course, most of the time we buy it from restaurants. So, why not try something different this time and set the menu ready at home by making kebabs? Don’t worry about getting the perfect recipe! I have it curated and listed right below for you. So, get your ingredients and apron ready for the delectable dish! Also, try out these amazing recipes from the blog- Chicken Thupka Soup and Amritsari Fish Fry they are simply fantastic.
Try out this Galouti Kebab Recipe
Galouti Kebabs have never failed to impress me. I have tried this melting recipe multiple times at home and trust me, it has upheld my palette every single time. The best place to have Galouti Kebabs is, of course, Lucknow. However, it is not possible for us to travel there all the time. So, why not say goodbye to your jet lag and try cooking at home instead! Happy cooking!
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Galouti Kebab Recipe - The word ‘galouti’ means soft, the reason why I love it the most. This recipe from the Awadhi cuisine is so delicious.
| Course | appetizer, brunch, Main Dish, side dish |
| Cuisine | indian, mughlai |
| Keyword | Galouti Kebabs, Mutton Kebabs |
| Prep Time | 40 minutes |
| Cook Time | 15 minutes |
| Servings | people |
Ingredients
- 1/2 kg Mutton Kheema
- 2 tbsp raw papaya
- Salt to taste
- 1 tbsp ginger
- 1 tbsp garlic
- 2 black cardamom
- 8 cloves
- 1 tbsp poppy seeds
- 6 pepper corns
- tsp ½cinnamon
- ½ blade mace
- 6-8 cardamom seeds
- 1 tsp chilly powder
- Grated nutmeg
- 1 onion browned
- 1/2 cup coriander leaves
- 4-5 dried green chilly
- 3 tsp gram roasted gram flour
- 1 egg
Ingredients
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Instructions
Grind together – bay leaf, black cardamom, cinnamon, dried green chilly, grated nutmeg, mace, peppercorns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilly powder, fried onion, raw papaya with the skin.
Add coriander leaves & egg into the paste and run it till it turns into a smooth paste
Take the grounded meat Add the masala paste and evenly mix it with the meat.
Add a spoonful of roasted gram flour and mix it evenly and properly
Take a scoop of the mixture and form a patty shape and place it on a plate.
Refrigerate the patties for 10 minutes.
In a pan heat some oil on medium flame, and place the kebabs and fry them –
Garnish it with lemon juice, Masala onion rings and bunch of fresh mint.
The Galouti Kebabs are ready to be served!
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