Galouti Kebab..Mughlai Cuisine | How to make Galouti Kebab..Mughlai Cuisine

By Moumita Malla  |  30th Sep 2015  |  
4 from 1 review Rate It!
  • Galouti Kebab..Mughlai Cuisine, How to make Galouti Kebab..Mughlai Cuisine
Galouti Kebab..Mughlai Cuisineby Moumita Malla
  • Prep Time

    0

    mins
  • Cook Time

    4

    1 /2Hours
  • Serves

    4

    People

141

1

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.

Galouti Kebab..Mughlai Cuisine

Ingredients to make Galouti Kebab..Mughlai Cuisine

  • 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

How to make Galouti Kebab..Mughlai Cuisine

  1. Add mutton mince in a blender and turn it into a mixture of a very fine paste.
  2. 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.
  3. 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
  4. 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.
  5. Shape mixture into round patties of desired size and refrigerate for half an hour.
  6. Heat a non-stick tawa, drizzle remaining ghee, place the kebabs uniformly.
  7. Fry the kebabs, browning first one side and then the other, over medium heat.
  8. Arrange them on a serving dish, sprinkle lemon juice, chopped coriander leaves and serve.

My Tip:

In authentic Galouti Kebab, coriander leaves are not used but here I used for some extra aroma.

Reviews for Galouti Kebab..Mughlai Cuisine (1)

Moumita Malla3 years ago

Reply