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  • Galouti Kebab Recipe | Famous Lucknowi Kebabs At Home

    Tender galouti kebabs that melt in your mouth with a burst of fabulous Awadhi cuisine flavours. This galouti kebab recipe for the King of Kebabs from Lucknow has finely ground keema seasoned with a bouquet of herbs and spices; laced with the mild smokiness of ghee; the goodness of nuts; and finished with the richness of fresh thick cream!

    Legend has it that the galouti kebab was invented for an old toothless Nawab of Lucknow who was not ready just as yet to give up the pleasures of kebabs. Hence the name ‘galouti’ or ‘galawati’ which literally means ‘melt’ or melt in the mouth. We are unsure about the veracity of this legend but will vouch for the amazing tenderness and melt-in-your-mouth texture of these galouti kebabs for sure!

    To achieve a perfect galouti kebab, the recipe involves several steps that we have explained and shown in our simple galouti kebab recipe video. Learn how to make galouti kebab with an easy step by step video and detailed recipe. Find all ingredients and method to cook galouti kebab with preparation and cooking time at home.

    Try this recipe – you’re in for a royal treat!

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    Or see all our Snack Recipes right here!

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  • RECIPE

    INGREDIENTS

    350 gram keema (minced mutton), ground 3 times to a fine consistency
    1/2 teaspoon salt, or to taste
    1 1/2 tablespoon raw papaya with skin, ground to a paste

    -
    1/2 teaspoon cumin seeds (jeera)
    1 teaspoon coriander seeds (sabut dhaniya)
    2 green cardamom pods
    4 dried red chillies
    3 cloves (laung)
    1 black cardamom pod (badi elaichi), broken, seeds to be used
    1/2 teaspoon cinnamon powder (dalchini)
    1/4 teaspoon mace powder (javitri)
    1/2 teaspoon nutmeg powder (jaiphal)

    -
    3 tablespoon roasted cashew nuts
    3 tablespoon roasted charoli (chironji)
    200 gram onions, (about 2 medium onions), finely sliced and fried till crispy
    1/2 teaspoon garam masala
    1/2 teaspoon black pepper powder
    3 tablespoon roasted gram flour (roasted besan)
    1 tablespoon thick cream
    1 tablespoon kewra water

    -
    1/2 onion, peeled in layers to form a cup
    ghee, for smoking and frying
    3 green chillies, fresh, slit in half, to garnish
    100 gram onions, (about 2 medium onions), sliced in thin rounds, to garnish

    COOKING METHOD

    1. Tip keema (minced meat) into a bowl. Add salt and raw papaya paste; mix thoroughly to combine and set aside to marinate for 2 hours.
       
    2. Make dry masala powder: Toss cumin seeds into a masala grinder or a small food processor. Add coriander seeds, green cardamom pods, dried red chillies, cloves, black cardamom seeds, cinnamon powder, mace powder, nutmeg powder. Grind to a fine consistency.
       
    3. Make wet masala paste: place roasted cashew nuts in a wet grinder or food processor; add roasted chironji, fried onion, garam masala, black pepper powder, roasted gram flour (roasted besan), dry masala powder, thick cream, and kewra water. Grind, adding 2 to 4 tablespoons water as needed, to make a smooth paste.
       
    4. Place marinated keema in a bowl; add wet masala paste and mix thoroughly with a spatula. Tip mixture into a casserole dish (or any other wide bottomed dish with a tight-fitting lid), and spread it evenly. Create a “hole” or gap in the center of the mixture with the spatula.
       
    5. Lay an onion layer (cup shaped) in the center gap and place a hot burning piece of charcoal onto the onion. Pour 2 teaspoons ghee onto the charcoal; it will start smoking. Immediately cover the dish tightly with the lid and set aside for 30 minutes to allow the smoke to infuse the keema mixture.
       
    6. Make kebabs: Transfer the mixture to a bowl and mix well. Lightly oil your palms so that you can work with the mixture without it sticking to your hands. Tear off a walnut size chunk of the mixture, roll into a ball between your palms, then flatten slightly to form a smooth fat disk. Set it down and repeat the same for the remaining mixture. Should make 18 to 20 kebabs.
       
    7. Place a heavy pan on high heat; add ghee. Once hot but not smoking, carefully place the kebabs in the ghee without crowding the pan. Fry the kebabs till golden brown, about 2 minutes on each side, adjusting heat as needed. Remove from pan and place on kitchen paper to absorb excess oil.
       
    8. Garnish with slit green chillies and onion slices; serve hot with green chutney or any condiment of your choice.

    Yield: 18 – 20 kebabs

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