Kebab or kabab means “grilled meat”. They can be of various types. Some are cooked on skewers over the fire and some are pan fried. This is a pan-fried kebab. You can easily make them over the stovetop. Mutton galouti/galawati kebab is a quite popular snack of Lucknow. The original recipe was said to have over 150 spices. But this recipe of mine is fairly simple. All the ingredients can be easily found in your local grocery store. To make these kebabs you will have to marinate the minced meat twice. Firstly, it is marinated with salt and raw papaya paste. Raw papaya acts as a tenderiser. And secondly, it is marinated with the spice-paste overnight. This will ensure that the meat absorbs all the flavours. These melt-in-the-mouth kebabs are best had with parathas. So let’s get started…
Take the minced mutton in a large bowl, add raw papaya paste and salt. Marinate in the refrigerator for 30 minutes.
Grind together black cardamom, mace, cloves, star anise, nutmeg (grated), green cardamom, poppy seeds, and cinnamon to a fine powder.
Then add fried garlic, fried onion, red chilli powder, black pepper powder, coriander leaves, and fresh green chillies to the grinder jar. Make a smooth paste.
Add fresh cream, kewra water and egg. Blend again.
To the marinated meat, add gram flour and the spice paste. Mix everything together.
Marinate overnight in the refrigerator. The second marination is really important, as it helps the mutton in absorbing all the flavours.
Heat some ghee and oil in a non-stick pan. I have taken an equal amount of both. But you can use only oil if you like. Take the mutton mixture and shape it into patties. Shallow fry the kebabs on low heat for 10 minutes on both sides.
Serve mutton galouti kebabs with paratha, coriander-mint chutney, onion rings and lemon wedges.
Mutton Quality- The quality of minced meat should be really good. Try to get lamb/goat shoulder meat.
Washing the meat- Wash the meat thoroughly and pat dry before mincing.
Pin for later:
To get more recipes via Email, Subscribeto our Newsletter.