Name: Galouti Kebab..Mughlai Cuisine recipe by Moumita Malla at BetterButter
Cook time: 270 min
Total time: 270 min
Yield: 4
Ingredients: Mutton Mince or Keema - 250 grams; Black Peppercorn - 4; Mace - 2 blades; Red chilli powder - 1 teaspoon; Coriander powder - 1 teaspoon; Rose water - 1/2 teaspoon; Ghee - 4 tablespoons; Roasted gram flour - 1/4 cup; Salt to taste; Saffron soaked in warm water - 1 pinch; Coriander leaves - 2 tablespoons (optional); Kebab chini - 2; Cinnamon stick - 1inch; Ginger Paste - 1 tablespoon; Garlic paste - 2 tablespoons; Raw pappya paste - 2 tablespoons; Brown or Fried Onions - 1/2 cup; Nutmeg - 1 teaspoon (crushed ); Poppy seeds - 1/2 teaspoon; Green cardamoms - 5; Black cardamoms - 2; Star anise - 2; Fennel seeds - 1 teaspoon; Lemon Juice - few drops

ABOUT Galouti Kebab..Mughlai Cuisine RECIPE

The galouti kebabs are traditionally prepared by marinating the finely ground meat with raw papaya and a mix of exotic spices. The keema is then shaped into patties and shallow fried on tawa with oil or ghee. Galouti Kebab is very popopular in Lucknow.

Ingredients Serving: 4

Mutton Mince or Keema - 250 grams
Black Peppercorn - 4
Mace - 2 blades
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Rose water - 1/2 teaspoon
Ghee - 4 tablespoons
Roasted gram flour - 1/4 cup
Salt to taste
Saffron soaked in warm water - 1 pinch
Coriander leaves - 2 tablespoons (optional)
Kebab chini - 2
Cinnamon stick - 1inch
Ginger Paste - 1 tablespoon
Garlic paste - 2 tablespoons
Raw pappya paste - 2 tablespoons
Brown or Fried Onions - 1/2 cup
Nutmeg - 1 teaspoon (crushed )
Poppy seeds - 1/2 teaspoon
Green cardamoms - 5
Black cardamoms - 2
Star anise - 2
Fennel seeds - 1 teaspoon
Lemon Juice - few drops

Instructions

Add mutton mince in a blender and turn it into a mixture of a very fine paste.
Mix mutton mince with garlic paste, ginger paste, raw papaya paste in a bowl. Add red chili powder, coriander powder, rose water, crushed brown onions, salt and 1 teaspoon ghee.
Dry roast nutmeg, poppy seeds, green cardamom, black cardamom, star anise, cinnamon stick, kebab chini, mace, black pepper corn & grind to make a fine powder. Add this to the mutton mixture, mix well. Keep in refrigerator for at least 4 hrs
Take out from fridge, mix together the coriander leaves, green chilies and roasted gram flour. Add to the mutton mixture and knead it like a dough.
Shape mixture into round patties of desired size and refrigerate for half an hour.
Heat a non-stick tawa, drizzle remaining ghee, place the kebabs uniformly.
Fry the kebabs, browning first one side and then the other, over medium heat.
Arrange them on a serving dish, sprinkle lemon juice, chopped coriander leaves and serve.

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