Home / Recipes / Galouti Kebab..Mughlai Cuisine

Photo of Galouti Kebab..Mughlai Cuisine by Moumita Malla at BetterButter
6
36
4(1)
0

Galouti Kebab..Mughlai Cuisine

Sep-30-2015
Moumita Malla
0 minutes
Prep Time
270 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Awadhi
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. Mutton Mince or Keema - 250 grams
  2. Black peppercorn - 4
  3. mace - 2 blades
  4. Red chilli powder - 1 teaspoon
  5. coriander powder - 1 teaspoon
  6. Rose water - 1/2 teaspoon
  7. ghee - 4 tablespoons
  8. Roasted gram flour - 1/4 cup
  9. salt to taste
  10. saffron soaked in warm water - 1 pinch
  11. coriander leaves - 2 tablespoons (optional)
  12. Kebab chini - 2
  13. cinnamon stick - 1inch
  14. ginger Paste - 1 tablespoon
  15. garlic paste - 2 tablespoons
  16. Raw pappya paste - 2 tablespoons
  17. Brown or Fried onions - 1/2 cup
  18. nutmeg - 1 teaspoon (crushed )
  19. Poppy seeds - 1/2 teaspoon
  20. Green cardamoms - 5
  21. Black cardamoms - 2
  22. Star anise - 2
  23. Fennel seeds - 1 teaspoon
  24. lemon Juice - few drops

Instructions

  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Moumita Malla
Jan-20-2016
Moumita Malla   Jan-20-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE