Mutton galouti kebab recipe

Galouti kebabs with roti | Galawati kebab

Serving garnished galouti kebab for galouti kebab recipe

Galouti kebab
recipe with step by step method and video. Learn how to make galouti kebab with roti recipe.
Galouti kebab is a melt in mouth kebab with a distinct flavour of cloves. Originally made with lamb meat mince with a tenderizer during the time of Nawabs in Lucknow. These Galouti kebab are marinated with some exotic spices and flavours and are given smoke flavour with cloves.
Galouti kebab is also known as Galawati kebab as it gets melt in mouth. Gala means melt and wati means mouth . So the name Galawati is given to galouti kebab for its melt in mouth texture.
You can substitute the lamb( mutton) meat with chicken to make chicken galouti kebab. Rest of the ingredients and methods are same as galouti kebab.
You can even made a vegetarian version for this kebab known as veg galouti kebab.
Mix vegetables are minced and mix with spices to make veg galouti kebab.  There is no use of papaya paste, brown onion paste in veg galouti kebab.
Smoke flavour with cloves are given to veg galouti kebab as well.
You can the recipe of (hara bhara kebab) to make veg galouti kebab.

What is Galouti kebab?
Galouti kebab is a soft , melt in mouth kebab also known as Galawati kebab.These kebabs are delicacy of Awadhi cuisine and are invented in the city of Lucknow at the Royal kitchen of Nawabs.
What is Galouti kebab made of ?
Galouti kebab is made of by using find part of  Lamb meat mince along with a tenderizer.  More than 150 exotic spices are believed to be used to make this kebab.
What is Galouti masala ?
Galouti masala is believed to be made with a heavenly mix of over 150 spices to build the flavour. Some of the exotic ingredients like Sandalwood, Pathar ke phool and Rose buds. Few whole spices like cardamom, cloves , cinnamon, black pepper, nutmeg, Mace are roasted and grind into fine powder. These are used along with other spices to make galouti masala .
Galouti kebab origin ?
These melt in mouth Galouti kebab are invented during the time of Nawab        Asad - ud -Doula ( 1748 - 1797) . It is believed that it was Haji Mohammed    Fakr-e-Alam Saheb who made the first Galouti kebab for the toothless Nawab of Lucknow.
Nawab was very fond of delicious kebabs during his period of time. And thus for the sake of Nawab , this yummy melt in mouth Galouti kebab was invented.

Steps to make the recipe

Preparation

Roti for galouti kebab 
Galouti kebab are often served with roti. You can make either ulte tawa ke roti or romali roti for galouti kebab .I have made small round shaped wheat flour roti and roast them on pan with ghee. 
Place galouti kebabs over these roti and serve.They are soft and quite comfortable to bite with this kebabs.
 To make galouti kebab roti recipe take 50 gm of whole wheat flour and mix with salt and 2 teaspoon ghee. Slowly add water and knead to make a soft dough.
Grease the dough with cooking oil and keep rest for 10 minutes. Then make two equal size dough ball and roll them.
Take a cookie cutter and cut them into small round shape rotis. Then roast them in a pan with some ghee till crisp on both sides.
Small round shaped Roti for galouti kebab recipe

Marinating the mince

Heat a pan and dry roast all the whole spices for 1 minute. Grind them in a grinder or food processor to make fine powder. Mix this powder along with mace, nutmeg powder, rose pedal and pathar ke phool to make a masala.
Take the minced (keema) meat in a mixing bowl and mix with ginger garlic paste , red chilli powder, cumin powder,Garam masala, prepared masala and salt. Knead everything very well. Mix well
Lamb ( mutton) mince for galouti kebab recipe
Now mix together brown onion paste, brown cashew nuts paste and raw papaya skin paste and knead .
Further mix roasted chana Dal powder,egg white, chopped mint and Corriander leaves with the above mutton (Lamb) mince.
Similarly mix 2 teaspoon pure ghee ( Desi ghee) and knead everything evenly to make a smooth mixture.
Mutton keema(mince) marinated for galouti kebab recipe

Giving smoke flavour to galouti 

Take two teaspoon ghee in a small bowl with 5 to 6 cloves. Make a whole in the middle of the above mutton galouti mixture and place the ghee clove bowl.
A whole in  the mince for galouti kebab recipe

Ghee clove bowl in the middle of the mutton keema for galouti kebab
Now place a burning charcoal into the clove ghee bowl and immediately seal the whole  container with a silver foil. Don't let any smoke to pass out.
Placing a burning charcoal into the clove ghee bowl for galouti kebab recipe
Keep it refrigerated after 10 minutes to marinate for 4 to 6 hours.  Otherwise you can leave it for overnight for best results.
After the marination time, bring the galouti  mixture out  and remove the small bowl from the mixture. Then knead everything again.

Cooking the galouti kebab

Heat the remaining ghee in a pan in slow flame. Make small round shaped Patty with the the galouti mixture and shallow fry till golden brown on both sides. Similarly repeat with the remaining galouti mixture to make more galouti kebab.
Cooking galouti kebab patties on pan for galouti kebab recipe

Golden brown galouti kebab on pan for
Take above prepared rotis on a garnished plate and place the galouti kebab over them one by one.  If desired garnish further and serve hot the galouti kebabs.
Serving garnished mutton Lamb galouti kebab with roti


If you love the recipe of galouti kebab then I am sure you would love the recipe of
Does the mutton minced have to be grounded to a paste for galouti kebab?
No you don't need to make it a paste for galouti kebab. Because we are using Raw papaya paste to tenderize it.
Papaya contains an enzyme called Papain which breaks down peptide bond of protein in meats. The long strands of protein that make up tough meat fiber in mutton become denatured and making it softer and melt in mouth.
Use raw papaya paste in marination for galouti kebab to make it soft and melt in mouth.

Mutton galouti kebab recipe

Serving mutton galouti kebab recipe with roti

Galouti kebab is a melt in mouth kebab made with Lamb or mutton mince marinated with spices. It is believed that more than 150 spices are used to make this kebab for the toothless nawab of Lucknow.
Prep time            cooking time        serving
25 min                  10 min                         2
Author :- Mobasir hassan
Ingredients
  • 1/2 kg mutton keema ( ground Lamb)
  • 1 teaspoon ginger garlic paste
  • 2 teaspoon red chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 3 green cardamom (elaichi)
  • 1 black cardamom
  • 6 - 7  black pepper con
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon mace powder
  • 5 cloves + 5 cloves for smoking
  • 1 teaspoon brown onion paste
  • 1 teaspoon brown cashew nuts paste
  • 2 teaspoon roasted chana Dal
  • 1 teaspoon raw papaya skin paste
  • 6 teaspoon pure ghee
  • salt as per taste
  • 1 teaspoon chopped mint leaves
  • 1 teaspoon chopped coriander leaves
  • 1 charcoal
  • 1 teaspoon egg white
  • 1/2 teaspoon pathar phool
  • 1/2 teaspoon rose pedal
  • 50 g wheat flour
   How to make the recipe
  1. Dry roast the whole spices in a pan and grind into a fine powder.
  2. Mix this powder with mace, nutmeg, rose pedal and pathar ke phool. This is our galouti masala.
  3. Now take the mutton mince in a mixing bowl and mix with ginger garlic paste,red chilli powder, garam masala, cumin  powder, salt and the prepared galouti masala. Mix and knead everything well.
  4. Mix brown onion paste, cashew nuts paste, raw papaya paste, roasted chana Dal powder, egg white and chopped mint and coriander leaves.
  5. Further add 2 teaspoon ghee and mix  and knead everything very well. 
  6. Take two teaspoon ghee in a small bowl with 5 - 6 cloves in it. Make a whole into galouti mince mixture and place the bowl as shown in picture below.
  7. Now place a burning charcoal into the bowl and immediately seal the whole mixing bowl with a aluminum foil.  Don't let pass any smoke.
  8. After 10 minutes refrigerated the   galouti mixture for 4 - 6 hours to marinate.
  9. Make small size roti for galouti kebab  with whole wheat flour and roast them  with ghee.r
  10. After the marination period bring the   galouti mixture and remove the small   bowl with charcoal. Knead the mixture very well.
  11. Heat ghee in a Tawa or pan in slow  flame. Make round shape medium  Patty with the galouti mixture and shallow fry on both sides till golden.
  12. Similarly make galouti kebab with the  remaining mixture and serve.
  13. Place galouti kebab on the roti and  serve with cilantro mint chutney.
                             Video

   Galouti kebab recipe video


                      Nutritional value
                   Serving size 1 piece (30g)
  • Calorie : 63.69
  • Carbohydrate: .93
  • Protein : 4.83 g
  • Fats : 4.52 g
                       Serving tips 
  • Galouti kebabs are served with green chutney ( Cilantro mint sauce) along with Lachcha onion and lemon wedges.
  • Roti , Naan and Paratha can also be served with them for a meal..
  • Ulte tawa ke roti and roomali  roti are good to serve with galouti kebab.
  • You can even serve them with biryani as a side dish.
            Recipe notes
  • Raw papaya skin, cashew nuts and brown onions can be grind together to use in the recipe.
  •  In place of silver foil you can use a lid to seal a container while giving smoke to galouti mixture. Just don't let to pass any smoke out of the container.
  •  It is better to use a double minced meat for galouti kebab. You can grind the mince in a grinder or mixer for a smooth texture.

For more popular recipes you can read the following recipe for more details :-

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