Galouti kebab
Galouti kebab, from above
Non vegUttar Pradesh

Galouti kebab

Mutton kebabs so soft they melt on the tongue. Lucknow does not do chewing.

60 minTime
26 gProtein each
mildSpice
The melt in the mouth kebab2 chapters · 1 min read

Make it your way

Grandma's wayFine as silk, cooked in ghee. Lucknow's pride.
The original
383kcalsame
26 gproteinsame
2 gfibresame
60minutessame

Classic galouti kebab.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced mutton (goat mince, ground goat)500 g, minced very fine
Raw papaya (green papaya)2 tbsp paste
Onion1 medium, sliced and fried crisp
Roasted chana dal (roasted split chickpeas)2 tbsp, powdered
Ginger garlic paste1½ tbsp
Garam masala1 tsp
Cardamom½ tsp
Kashmiri chilli powder¾ tsp
Saffrona few strands, in 1 tsp milk
Ghee3½ tbsp
Saltto taste

Method

4 steps
  1. 1Grind the mince to a fine paste with the raw papaya, fried onion, ginger garlic paste and salt. Rest in the fridge for 3 hours.
  2. 2Mix in the roasted chana powder, spices, saffron and 1 tbsp ghee.
  3. 3With oiled palms, shape into small, thin patties.
  4. 4Cook on a hot tawa in the remaining ghee, 2 minutes a side, turning carefully once, until browned and cooked through with no pink inside.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Galouti kebab: a bread or rice, a side, something to drink and something sweet.

On the side Kaddu ki sabzi30 min
On the side Bharwa baingan45 min
To drink Thandai30 min
To drink Bel sharbat25 min
Something sweet Rice kheer60 min
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