Galouti Kebab | Galawati Kebab Recipe
Galouti Kebab | Galawati Kebab recipe. Learn how to make these delicious Lucknowi kebabs using homemade galouti kabab masala.
Servings 4 people
Ingredients
- 16 oz / 500 grams minced chicken You may use mutton/lamb/beef
- 2 tbsp raw papaya paste/1 to 2 teaspoons meat tenderizer
- 1 & 1/2 tbsp brown onion paste
- 1 tbsp Ginger-garlic paste
To be roasted and ground to a fine powder:
- 1/2 tbsp coriander seeds
- 1 black cardamom
- 2-3 strands of mace
- 1 star anise
- 3 green cardamom
- 1 inch cinnamon stick
- 4 cloves
- 1/2 tsp peppercorns
- 1 tsp cumin seeds
- 1/4 tsp nutmeg powder
- 1 tsp red chilli powder
Other ingredients
- 1 tbsp chana dal
- 2 tsp chopped mint leaves or as required
- 1 tsp kewra water
- Lemon juice as required to sprinkle over kebabs
- small pinch of salt or as per taste the meat tenderizer already has salt, so add accordingly
- Ghee as required
Instructions
- 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.
- Roast the chana dal for 3-4 minutes on medium-low heat, let it cool and then grind to a fine powder.
- 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).
- 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.
- 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.
- Transfer them on a serving platter, sprinkle lemon juice and serve with cilantro yogurt dip/ cilantro-mint chutney.
Notes
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml