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’ 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!
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!
We at CurryBien have set out to discover recipes from around the world in our quest to find the best dishes on offer. In particular, a large number of Caribbean delicacies have been heavily inspired by Indian-style food, especially curries. Ergo, it is no wonder that we begin our journey there.
On our journey, we pass through Lucknow, the city of Nawabs, and visit the famous galouti kebabs. Try this recipe – you’re in for a royal treat!
INGREDIENTS
- 350 grams minced mutton, ground 3 times to a fine consistency
- 1⁄2 teaspoon salt, or to taste
- 1 1⁄2 tablespoons raw papaya with skin, ground to a paste
- 1⁄2 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 2 green cardamom pods
- 4 dried red chillies
- 3 cloves
- 1 black cardamom pod, broken, seeds to be used
- 1⁄2 teaspoon cinnamon powder
- 1⁄4 teaspoon mace powder
- 1⁄2 teaspoon nutmeg powder
- 3 tablespoons roasted cashew nuts
- 200 grams onions, finely sliced and crispy fried
- 1⁄2 onion, peeled in layers to form a cup
- 100 grams onions, sliced in thin rounds, to garnish
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon black pepper powder
- 3 tablespoons roasted gram flour
- 1 tablespoon thick cream
- 1 tablespoon rosewater
- butter, for smoking and frying
- 3 green chillies, fresh, slit in half, to garnish
COOKING METHOD
Tip minced meat into a bowl. Add salt and raw papaya paste; mix thoroughly to combine and set aside to marinate for at least 2 hours.
Make dry spices 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, and nutmeg powder. Grind to a fine consistency.
Make wet masala paste: place roasted cashew nuts in a wet grinder or food processor; add fried onion, garam masala, black pepper powder, roasted gram flour, dry spices powder, thick cream, and rosewater. Grind, adding 2 to 4 tablespoons of water as needed, to make a smooth paste.
Place the marinated meat in a bowl; add wet spices 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 centre of the mixture with the spatula.
Lay an onion layer (cup-shaped) in the centre gap and place a hot burning piece of charcoal onto the onion. Pour 2 teaspoons of butter 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 mixture.
Make the 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.
Place a heavy pan on high heat; add butter. Once hot but not smoking, carefully place the kebabs in the butter without crowding the pan. Fry the kebabs till golden brown, about 2 minutes on each side, adjusting heat as needed. Remove from the pan and place on kitchen paper to absorb excess oil.
Garnish with slit green chillies and onion slices; serve hot with green chutney or any condiment of your choice.
Also Read: The Secret To A Toothsome Spaghetti Is All In The Sauce!
