Published: January 24, 2016 Last Modified: November 17, 2019 Freda Dias

Galouti Kebab | Galawati Kebab Recipe

Galouti Kebab | Galawati Kebab recipe. Learn how to make these delicious Lucknowi kebabs using homemade galouti kabab masala.

Hello folks! Today’s post is interesting as it is a rare recipe challenge post initiated by Lina@Lin’s recipes. Click here to read more about it. Lina has listed about 10 rare dishes. She challenged us to pick one and try them out, and write our experience about it. I chose to make galouti kebab.

Table of Contents

ORIGIN OR HISTORY OF GALOUTI KEBAB | GALAWATI KEBAB

Let’s talk about some interesting facts about the origin of Galouti kebabs. Galouti/ Galawati literally means ‘melt in the mouth’. This is yet another exotic kebab from the Awadhi cuisine of Lucknow, North India.

Legend has it that this kebab was specially created for the aging Nawab Wajid Ali Shah of Lucknow, as his teeth were weak, but yet he was very fond of meat. So the cooks created this kebab in such a way that it literally melted in the mouth, satisfying the Nawab’s love for meat.

There’s yet another interesting fact to these kebabs, it’s said that more than 100 exotic spices went into the making of these kebabs. Wooaahhh! The cooks of the royal kitchen definitely knew their ingredients well!

Okay, so coming back to these kebabs, I have surprisingly never had them before. So trying out something not knowing how it even tastes was quite challenging. We have to adapt a recipe from a source for this challenge. I scoured the mighty web and finalized a recipe from here.

I also came across a recipe that used lamb mince and lamb kidneys. I’m assuming the kidney meat probably gives it a pâté kind of texture which helps in the melt in the mouth effect!

GALOUTI KEBAB | GALAWATI KEBAB INGREDIENTS

Ideally, mutton is used to make galouti kebab, but since it is a challenge to find mutton here, I decided to use chicken. Lamb and beef would work well too.

An important ingredient that helps in making these galouti kebabs super tender is raw papaya paste, but I’ve substituted that with some meat tenderizer.

The galouti kabab masala recipe consists of a mix of regular Indian spices like coriander seeds, black cardamom, mace, star anise, green cardamom, cinnamon, cloves, peppercorns, whole cumin, nutmeg, and red chilli powder. The galouti masala spice mix is prepared by roasting the spices and grinding it to a powder. This really adds an amazing flavor to the kebabs.

The other ingredients you will need are some brown onion paste, ginger garlic paste, mint leaves, chana dal, and some kewra water.

HOW TO MAKE GALOUTI KEBAB AT HOME?

Add all the ingredients to the ground meat, and marinate it for some time. Shape into desired size patties and shallow fry. Enjoy galouti kebab with a dash of lemon juice, some onion wedges, coriander-mint chutney.

If you are a vegetarian, you can easily make veg galouti kebab. Use soya to make soya galouti kebab or kidney beans (rajma) to make rajma galouti kebab.

This galouti kebab | galawati kebab turned out delicious, my whole house was filled with the lovely aromas of the spices. These kebabs are truly exotic, do try this delicious lucknowi kabab recipe, I hope you enjoy it too 🙂

And I would like to thank Lina once again and a special thanks to Jhuls from thenotsocreativecook.wordpress.com for judging this challenge 🙂 It was fun researching about this:)

Here’s my rendition!

Step by step instructions to make chicken galouti kebab | galawati kabab | galawat ke kabab

1.Dry roast the ingredients mentioned under To be roasted and ground to a fine powder on low heat until aromatic. Do not burn the spices. Let it cool then grind to a smooth powder.

2.Roast the chana dal for 3-4 minutes on medium-low heat, let it cool and then grind to a fine powder.

3.Brown onion paste-grind little more than a quarter cup of fried onions with few 1/2 teaspoon water to make a smooth paste. Add more water if required. (I used store-bought fried onions).

4.Marinate the minced meat with the freshly prepared garam masala, 1 tablespoon chana dal powder, brown onion paste, ginger garlic paste, chilly powder, mint leaves, kewra water, meat tenderizer and salt. Mix and knead well to form a smooth dough, cover with a cling wrap and refrigerate for 3-4 hours.

5.After 3-4 hours, shape the meat mixture into round patties of desired shape, flatten them a little. Heat ghee in a skillet/griddle on medium heat, add the kebabs, lower the heat to medium-low, let the kebabs cook until they are brown on both sides. Do not overcook the kebabs.

6.Transfer them on a serving platter, sprinkle lemon juice and serve with cilantro yogurt dip/cilantro-mint chutney.

HOW TO MAKE GALOUTI KEBAB?