Galouti Kebab recipe also known as galawati kebab is a Lucknowi popular recipe which has a melt in mouth texture to it which is similar to mutton shami kebab. This kebab is made with minced mutton, spices, raw papaya, fried onions and many more to create this soft and juicy kebab. Learn how to make galouti kebab with step by step pictures and video.
Galouti Kebab Recipe
Galouti kebab was on my to do list for a very long time, finally couple days back I made it. The kebab was melt in mouth texture which amazed me. It is pretty easy to make all you need to follow few steps. So let's get started.
Jump to:
About Galouti Kebab Recipe
Galouti kebab is a Lucknowi famous street food dish. It is made using mutton | lamb mince which is flavoured with spices rose extract, kewra water and other good stuffs. Galouti kebab has raw papaya paste added into the mixture to make the meat melt in mouth tender.
There is a special galouti masala added into the mixture which gives a unique taste to the dish. It has a combination of whole spices like cumin seeds, coriander seeds, cardamom, cloves, black cardamom and stuff like that which are roasted and ground.
Other main ingredient in the Galouti kebab is fried onion paste and roasted gram dal powder. The kebab mixture is pretty sticky which makes the texture melt in mouth.
Similar Recipes
Watch Galouti Kebab Video
Galouti Kebab Ingredients
Mutton - For making galouti kebab, we use boneless mutton and lamb fat combination which helps making the kebab melt in mouth.
Raw papaya - Grind raw papaya with skins in a blender till it is smooth. Raw papaya is used in making mutton juicy and tender.
Galouti masala - freshly roasted spices is ground into a fine powder to make galouti masala.
Onions - galouti kebab mixture has fried onion paste which not only provides the flavour but adds a sweet texture.
Coriander & mint leaves - finely chopped herbs adds the aroma and flavour to the kebab.
Chana dal - yellow split chana dal is toasted in a pan till golden brown and powdered with nuts.
Nuts - for the rich texture, you can use melon seeds or cashews.
How to Make Galouti Kebab or Lucknowi Galawati Kebab
Pre-preparation
Start by preparing the galouti masala. Dry roast chana dal till toasted. Set aside in a bowl. Grind raw papaya with skins in a blender till it is smooth. Take minced lamb and lamb fat in a food processor or blender jar and grind it till smooth and paste like. Fry Onions in 3 tbsp of oil till golden brown and set aside in a bowl to cool. You will be needing fried onions with the fried oil. Take chana dal in a blender along with cashews or melon seeds and make it in a fine powder. Add in the fried onions, green chillies and make it into a paste.
Galouti kebab Mixture
Take minced meat, raw papaya paste, ginger garlic paste, chilli powder, black pepper powder, galouti masala powder, ground onion gram dal paste, finely chopped coriander leaves and mint leaves, fresh cream, salt, kewra water, rose water and mix really well till it is smooth and combined. Cover it with a plastic wrap and pop it into the fridge till needed. Let it marinate for 1 hour. Just before frying, add in one egg and lemon juice and mix well.
Frying Galouti Kebab
Heat oil or ghee in a cast iron or nonstick frying pan. You need to shallow fry the kebab. Drop spoonful of the kebab mixture into the oil and form like a cutlet shape. Fry on low to medium heat for 2 to 3 mins on one side, flip over and cook for another 3 mins. Remove and serve with onion salad and lemon wedges.
More Recipes you might Like
How to Smoke Galouti Kebab Mixture (Lucknowi Kebab)
Once the galouti kebab mixture is prepared. Take a piece of foil and shape it in the form of a small cup. Place it in the centre of the kebab mixture. Heat coal over stove top on direct flame till it gets red. Place the hot coat inside the piece of foil cup. Add 3 pieces of cloves. Drizzle 1 tsp of ghee over the hot coal. It will start to smoke.
Cover the bowl with a tight lid and let it smoke for 3 to 5 mins. After that remove the lid and gently remove the foil cup and discard. This is how you smoke the kebab mixture to get the smoky flavour.
How to Make Galouti Kebab (Stepwise pictures)
Galouti Masala
1)Start by preparing the galouti masala. Dry roast all the spices on very low heat for 4 to 5 mins till toasted. Cool it down and grind it in to a fine powder. Set aside. This is your galouti masala. These are the spices which I used.
- 1 tsp Cumin Seeds
- 2 tsp Coriander seeds
- 3 Green Cardamom
- 1 Black Cardamom
- 2 Cloves
- 1 piece Cinnamon
- ½ tsp Nutmeg powder
- 1 tsp Black Pepper
- 1 Star Anise
- 2 Piece Black stone flower
- ¼ tsp Saffron
- 1 Mace
Raw Papaya Paste
2)Grind raw papaya with skins in a blender till it is smooth. Raw papaya is used in making mutton juicy and tender.
Pre-preparation
3)Dry roast chana dal till toasted. Set aside in a bowl. If you don’t have chana dal, check notes for alternatives.
4)Take chana dal in a blender along with cashews or melon seeds and make it in a fine powder.
6)Add in the fried onions and green chillies to the blender.
8)Don’t add water when grinding. Once it is smooth, Set this aside till use.
Making Lamb Mince
9)Take mutton and mutton fat in a food processor or blender jar. Grind it to a smooth fine mixture. Don't add water when grinding.
Galouti Kebab mixture
10)grind it till smooth and paste like. Take this in a bowl and set aside.
12)Add raw papaya paste to the mixture, this helps in making kebab juicy.
13)Add in red chilli and black pepper powder.
14)Add galouti special masala powder.
15)Add in ginger garlic paste, coriander leaves, mint leaves. Add ground gram dal brown onion paste.
18)Now for flavouring, drizzle in some kewra water.
19)add in rose water.
20) Add in fresh cream and season with salt.
22)mix well and set aside covered in fridge for 1 hour.
23)Just before frying, add one egg
23)Some lemon juice.
24)Mix well. the kebab mixture will be sticky.
Frying Galouti Kebab
25)Drop spoonful of mixture in a pan. Fry till golden on both sides. Cook on low heat.
26)Like this.
27)Serve.
Expert Tips
- The mutton mixture has to be fine, so use food processor or a blender to grind till smooth.
- The galouti masala can be doubled and stored in an air tight container for future use.
- Raw papaya paste is important for making the kebab melt in mouth texture.
- If you don’t have chana dal, you can use 3 tbsp of of besan or gram flour. Dry roast besan till it gets toasty and use.
- Store bought fried onions can be used.
- Cashews can be used for melon seeds.
- Let the meat marinate for at least 1 hour before frying.
Storage
- The galouti mixture can be stored in an air tight container in fridge upto 2 days.
- It is best to have galouti kebab immediately for best taste.
Serving Suggestions
- Galouti kebab can be served with simple onion salad (sliced onions mixed with salt, chat masala powder, lemon juice, coriander leaves and chilli powder)
- These kebab can be stuffed inside roti, flat bread, tortillas and made into a wrap.
- Hot kebabs can be served with green chutney.
FAQ
What is Galouti kebab made of?
Galouti kebab is prepared with lamb or mutton mince, spice paste, kewra water, rose water, chana dal, brown onion paste and other ingredients. These melt in mouth kebab is tenderised with raw papaya paste, shaped into a patties and fried till golden crust is formed on both sides.
How is Galouti Masala Made?
For preparing the galouti masala. Dry roast all the spices on very low heat for 4 to 5 mins till toasted. Cool it down and grind it in to a fine powder. Set aside. This is your galouti masala.
- 1 tsp Cumin Seeds
- 2 tsp Coriander seeds
- 3 Green Cardamom
- 1 Black Cardamom
- 2 Cloves
- 1 piece Cinnamon
- ½ tsp Nutmeg powder
- 1 tsp Black Pepper
- 1 Star Anise
- 2 Piece Black stone flower
- ¼ tsp Saffron
- 1 Mace
What is the meaning of Galouti kebab?
Galouti kebab is one of the most famous dishes out of the Indian city of Lucknow. It means the thing that melts in the mouth.
Is Galouti kebab non vegetarian?
Yes galouti kebab is made with minced lamb or mutton which is flavoured with spices and brown onion paste and other stuffs.
What is Veg Galouti made of?
Veg galouti is made with kidney beans. Kidney beans are cooked and mashed and the same steps are followed to get the similar end product.
What is the texture of Galouti kebab?
Galouti kebab has a melt in mouth texture.
More Kebab to Try
📖 Recipe Card
Galouti Kebab Recipe | Galawati Kebab Recipe | Lucknowi Kebab Recipe
Equipment
- Food Processor or Blender
- Frying Pan
- Mixing Bowl
Ingredients
- 500 grams Mutton Mince Lamb mince
- 100 grams Mutton Fat
- 1 large Onion sliced
- 3 tbsp Raw Papaya paste with skins on
- 3 tbsp Split Yellow Chana Dal
- 2 tbsp Cashews or Melon Seeds
- 3 no Green chillies
- 3 tbsp Coriander leaves finely chopped
- 2 tbsp Mint leaves finely chopped
- 1 tsp Chilli Powder
- ½ tsp Black pepper powder
- 1 no Egg
- 1 tsp Lemon Juice
- 2 tbsp Fresh Cream
- 1 tbsp Ginger Garlic paste
- ½ tsp Rose Water
- 1 tsp Kewra Water
Salt to taste
- 3 tbsp Oil + for Shallow Frying
Galouti masala
- 1 tsp Cumin Seeds
- 2 tsp Coriander seeds
- 3 no Green Cardamom
- 1 no Black Cardamom
- 2 no Cloves
- 1 piece Cinnamon
- ½ tsp Nutmeg powder
- 1 tsp Black Pepper
- 1 no Star Anise
- 2 Piece Black stone flower
- ¼ tsp Saffron
- 1 no Mace
For Serving
- 1 large Onion thinly sliced
- 3 tbsp Coriander leaves
- 1 tsp Chat masala powder
- 1 piece Lemon
- ½ tsp Red chilli powder
- Green Chutney as needed
Instructions
Pre-preparation
- Start by preparing the galouti masala. Dry roast all the spices on very low heat for 4 to 5 mins till toasted. Cool it down and grind it in to a fine powder. Set aside. This is your galouti masala.
- Dry roast chana dal till toasted. Set aside in a bowl. If you don’t have chana dal, check notes for alternatives.
- Grind raw papaya with skins in a blender till it is smooth. Set aside.
- Take minced lamb and lamb fat in a food processor or blender jar and grind it till smooth and paste like. Set aside in a bowl till needed.
- Fry Onions in 3 tbsp of oil till golden brown and set aside in a bowl to cool. You will be needing fried onions with the fried oil.
- Take chana dal in a blender along with cashews or melon seeds and make it in a fine powder. Add in the fried onions, green chillies and make it into a paste. Don’t add water. Set this aside till use.
Galouti kebab Mixture
- Take minced meat, raw papaya paste, ginger garlic paste, chilli powder, black pepper powder, galouti masala powder, fresh cream, ground onion gram dal paste, finely chopped coriander leaves and mint leaves, salt, kewra water, rose water and mix really well till it is smooth and combined. Cover it with a plastic wrap and pop it into the fridge till needed. Let it marinate for 1 hour.
- Just before frying, add in one egg and lemon juice and mix well.
Frying Galouti Kebab
- Heat oil or ghee in a cast iron or nonstick frying pan. You need to shallow fry the kebab. Drop spoonful of the kebab mixture into the oil and form like a cutlet shape. Fry on low to medium heat for 2 to 3 mins on one side, flip over and cook for another 3 mins.
- Remove and serve with onion salad and lemon wedges.
Video
Notes
How to Smoke Galouti Kebab Mixture
- Once the galouti kebab mixture is prepared.
- Take a piece of foil and shape it in the form of a small cup.
- Place it in the centre of the kebab mixture.
- Heat coal over stove top on direct flame till it gets red.
- Place the hot coal inside the piece of foil cup.
- Add 3 pieces of cloves. Drizzle 1 tsp of ghee over the hot coal. It will start to smoke.
- Cover the bowl with a tight lid and let it smoke for 3 to 5 mins.
- After that remove the lid and gently remove the foil cup and discard.
- This is how you smoke the kebab mixture to get the smoky flavour.
Tips & Tricks
- The mutton mixture has to be fine, so use food processor or a blender to grind till smooth.
- The galouti masala can be doubled and stored in an air tight container for future use.
- Raw papaya paste is important for making the kebab melt in mouth texture.
- If you don’t have chana dal, you can use 3 tbsp of of besan or gram flour. Dry roast besan till it gets toasty and use.
- Store bought fried onions can be used.
- Cashews can be used for melon seeds.
- Let the meat marinate for at least 1 hour before frying.
Storage
- The galouti mixture can be stored in an air tight container in fridge upto 2 days.
- It is best to have galouti kebab immediately for best taste.
Serving suggestions
- Galouti kebab can be served with simple onion salad (sliced onions mixed with salt, chat masala powder, lemon juice, coriander leaves and chilli powder)
- These kebab can be stuffed inside roti, flat bread, tortillas and made into a wrap.
- Hot kebabs can be served with green chutney.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
Raven Black
Absolutely stupendous!!!
Todd Basse
Every section of your website is a goldmine waiting to be unearthed.
Carole Grazioplene
Your articles are a source of inspiration in a cluttered online world.
Aretha Hane
Perusing your site is like embarking on a journey of enlightenment.
Theresia Babich
Your website is an oasis of insight in a digital desert.
Shivani
Flavor was okay at best. Texture of the kebabs was off. You can tell from the pictures here as well that they don't look right. I've had authentic Lucknowi galawati kebabs several times: this recipe isn't it. It's overly involved and doesn't yield results that are worth the effort.