Galouti’ or ‘Galawati’ means melt in the mouth. These kebabs will melt in your mouth once you have a bite.
The history of Galouti kebab is quite interesting. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab’s love for meat.The Galouti kebabs are traditionally prepared by marinating the finely ground meat with unripe papaya and a mix of exotic spices. The keema is then shaped into patties and fried in oil or ghee. Interestingly, the original recipe is said to have a mix of more than 100 spices. The Galouti kebabs have taste that you just cannot compare with anything else. So, whether a foodie or not, you must try this exotic and mouthwatering Galouti kebab recipe and refresh your taste-buds.
Preparation Time -1 hour
Cooking Time – 30 Mins
Mutton keema – 1kg
Unripe papaya paste – 4 tbsp
Onion paste – 3 tbsp
Ginger-garlic paste – 2 tbsp
Cardamom powder – 1 tsp
Yellow chilli powder – 1 tsp
Chana (gram) powder- 2 tbsp
Garam masala powder – ½ tsp
Mace powder – ½ tsp
Coriander powder – 1tsp
Salt to taste
Oil – 3 tbsp
1. Wash the mutton keema properly with water.
2. Then marinate the keema with the unripe papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, yellow chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.
3. After an hour, take out the keema mix out of the refrigerator and make medium sized tikkis out of the mixture.
4. Heat oil in a pan and fry the tikkis on very low heat for 15-20 minutes on each side.
5. Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.
6. Once the kebabs are perfectly cooked, transfer them to a serving platter. Eat this Galouti kebab in the Lucknow style with the paratha. You will never forget the awesome taste of this dish.
Eat this Galouti kebab in the Lucknow style with the paratha.