Galouti translates to “Soft”, which is the specialty of this Indian kebab. Galouti kebabs are delicious and the mouth-melting jewel of Awadhi cuisine. When you are confused about what to make for your next dinner party appetizer, try these aromatic and flavorsome galouti kebabs.
Before the preparation of this recipe, let’s have a look at its history. According to food historians, these kebabs were specially created for the aging Nawab Wajid Ali Shah of Lucknow. Due to aging, his teeth were getting weak, but he was very fond of meat delicacies. So the chefs crafted kebab in such a way that it literally melted in the mouth of the Nawab, satisfying the Nawab’s meat cravings.
Make Juicy and Tender Galouti Kebab Recipe at Home!
According to various studies, it was reported that more than 150 exotic spices were used to create this culinary genius during the invention of the galouti kebab. Don’t worry, we won’t be using all of these spices. But, our galouti kebab recipe will recreate the authentic Awadhi magic with myriads of spices.
Here, we will use minced meat and marinate it in a ground spice powder, coat it with the batter of gram flour, egg, and green chilis, and then deep fry them to perfection. Making these kebabs is as easy as finishing them!
So, let’s see how you can make this delicious Awadhi delicacy at home easily.
Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 5 serves
- 400 gm shoulder of lamb
- 80 gm sliced onion
- 3 inches ginger
- 3 teaspoon rose water
- 50 gm crushed green papaya
- 1 teaspoon red chili powder
- 1 cinnamon stick
- 150 gm ghee
- 10 gm garlic
- 4 green cardamom
- 40 gm cashews
- 6 pinches salt
- 2 pinches of black pepper
Method to Prepare
- Add ginger, garlic, raw papaya skin, cinnamon stick, and green cardamom to the grinder jar and grind it.
- Meanwhile, heat ghee in a pan and fry onion till they change color to golden. Keep them aside and fry the cashew nuts.
- Add onions and cashew nuts to the grinder jar and grind everything till you get a smooth paste. Now, clean the meat to remove any sinew and fat left on it.
- Take a bowl and mix both papaya skin and cashew nut paste along with the meat. Sprinkle salt and chili powder and slide it into the fridge for at least six to eight hours.
- Meanwhile, take the lamb fat and pass it through the meat mincer twice. Pour the leftover ghee and rose water into the mixture and let the mixture rest for half an hour.
- Mince the mixture once again for another six times.
- Mincing it six times will ensure that your meat is tenderized and the enzymes from the papaya skin blend well with the kebabs to make them super smooth.
- Now, add ghee to a shallow but thick frying pan. Once hot enough, drop minced meat on it one by one in little quantities.
- Use a spatula to press them slightly and give them a round shape. Allow the kebabs to cook for at least four minutes before flipping them.
- Cook the other side for two minutes and your galouti kebabs are ready.
- Serve them with homemade garlic naan and mint chutney, and enjoy!
These galouti kebabs are prepared in the authentic Nawabi-style and are usually served with mint chutney and naan. These minced meat kebabs are full of flavors and easy to make. So, next time when you want to make something lovely and effortless for a get-together, try these Awadhi Galouti kebabs!