Recipe to Make Yummy Galouti Kebab!

Learn How to make Galouti Kebab And Impress Everyone!

Galouti Kebab, known for its melt-in-your-mouth texture and rich flavors, is a traditional delicacy originating from the royal kitchens of Lucknow, India. This exquisite dish, also called “Galawati Kebab,” is renowned for its tender, aromatic meat infused with a blend of spices and herbs. In this guide, we’ll explore the authentic recipe and the step-by-step process to create these irresistible kebabs in your own kitchen.

Ingredients:

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For the Kebab Mixture:

• 500 grams of finely minced lamb meat (preferably from the leg)
• 2 tablespoons of raw papaya paste (acts as a tenderizer)
• 2 tablespoons of gram flour (besan)
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of ground roasted spices (garam masala)
• 1 teaspoon of ground roasted cumin seeds (jeera powder)
• 1 teaspoon of ground roasted coriander seeds (dhania powder)
• 1 teaspoon of Kashmiri red chili powder
• 1/2 teaspoon of ground green cardamom (elaichi powder)
• 1/2 teaspoon of ground black pepper
• 1/4 cup of fried onions (crispy and golden brown)
• 2 tablespoons of clarified butter (ghee)
• Salt to taste
• Fresh coriander leaves (cilantro) and mint leaves for garnishing

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For Cooking:

• Ghee or oil for shallow frying
• Skewers for grilling (optional)

Instructions:

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1. Prepare the Meat Mixture:
   • In a large mixing bowl, combine the minced lamb meat with raw papaya paste, ginger-garlic paste, gram flour, and all the ground spices.
   • Add fried onions, clarified butter (ghee), and salt to the mixture.
   • Mix the ingredients thoroughly until well combined, ensuring that the meat is evenly coated with the spices and other ingredients.
   • Cover the bowl and let the meat mixture marinate for at least 2 hours or preferably overnight in the refrigerator. Marination helps in enhancing the flavors and tenderizing the meat.
2. Shape the Kebabs:
   • Once the marination is complete, take out the meat mixture from the refrigerator and allow it to come to room temperature.
   • Divide the mixture into small lemon-sized portions and shape them into round patties or flat discs using your hands. Ensure that the kebabs are compact and free of any cracks.
   • If using skewers, you can also thread the meat mixture onto skewers to form kebabs.
3. Cooking the Kebabs:
   • Heat ghee or oil in a non-stick pan or a grilling pan over medium heat.
   • Once the oil is hot, carefully place the shaped kebabs in the pan, ensuring they are not overcrowded.
   • Shallow fry the kebabs on both sides until they are golden brown and cooked through. Alternatively, you can grill the kebabs for a smoky flavor.
   • Once cooked, remove the kebabs from the pan and place them on a serving platter lined with paper towels to absorb any excess oil.
4. Serve Hot:
   • Garnish the Galouti Kebabs with freshly chopped coriander leaves and mint leaves.
   • Serve the kebabs hot with mint chutney, onion rings, and lemon wedges on the side.
   • Enjoy the succulent and flavorful Galouti Kebabs as an appetizer or a main course dish, accompanied by naan bread or roomali roti.

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Conclusion:

Mastering the art of making Galouti Kebab requires attention to detail and a perfect balance of spices and flavors. With this authentic recipe and step-by-step guide, you can recreate the magic of this royal delicacy in your own kitchen. Whether you’re hosting a dinner party or craving a gourmet treat, these tender and aromatic kebabs are sure to delight your taste buds and impress your guests.

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