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Galouti Kebab Recipe | Galawati Kebab Recipe | Lucknowi Kebab Recipe

Galouti Kebab recipe with step-by-step pictures. Galouti kebab is a Lucknowi popular recipe which has a melt in mouth texture to it which is similar to Mutton Shami Kebab.
5 from 3 votes
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Prep Time: 30 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8 servings
Calories: 336kcal

Equipment

  • Food Processor or Blender

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 Chana Dal
  • 2 tbsp Cashews or Melon Seeds
  • 3 Green chillies
  • 3 tbsp Coriander leaves finely chopped
  • 2 tbsp Mint leaves finely chopped
  • 1 tsp Chilli Powder
  • ½ tsp Black pepper powder
  • 1 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 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

For Serving

  • 1 Onion thinly sliced
  • 3 tbsp Coriander leaves
  • 1 tsp Chat masala powder
  • 1 Lemon
  • ½ tsp Red chilli powder
  • Green Chutney

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

Serving: 1servings | Calories: 336kcal | Carbohydrates: 13g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 119mg | Potassium: 316mg | Fiber: 4g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 2mg
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