Galouti Kebab Recipe

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Galouti Kebab Recipe :- The recipe for Galotti kebab, also called galawati kebab, is a well-liked dish in Lucknow that resembles mutton shami kebab in texture and melt-in-your-mouth quality. To make this soft and juicy kebab, ingredients such as minced mutton, fried onions, raw papaya, and spices are used. With the help of a video and step-by-step images, learn how to cook galouti kebab.

 

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Galouti Kebab Recipe

I’ve had galouti kebab on my to-do list for a while now, and a few days ago, I finally made it. The kebab’s melt-in-your-mouth quality astounded me. To make it, you just need to follow a few simple steps. Now let’s get going.

 

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Ingredients

  • 500 grams Mutton Mince Lamb mince
  • 100 grams Mutton Fat
  • 1 large Onion sliced
  • 3 tbsp Raw Papaya paste with skins on
  • 3 tbsp Split Yellow Chana Dal
  • 2 tbsp Cashews or Melon Seeds
  • 3 no Green chillies
  • 3 tbsp Coriander leaves finely chopped
  • 2 tbsp Mint leaves finely chopped
  • 1 tsp Chilli Powder
  • ½ tsp Black pepper powder
  • 1 no Egg
  • 1 tsp Lemon Juice
  • 2 tbsp Fresh Cream
  • 1 tbsp Ginger Garlic paste
  • ½ tsp Rose Water
  • 1 tsp Kewra Water
  • Salt to taste
  • 3 tbsp Oil + for Shallow Frying

Galouti masala

  • 1 tsp Cumin Seeds
  • 2 tsp Coriander seeds
  • 3 no Green Cardamom
  • 1 no Black Cardamom
  • 2 no Cloves
  • 1 piece Cinnamon
  • ½ tsp Nutmeg powder
  • 1 tsp Black Pepper
  • 1 no Star Anise
  • 2 Piece Black stone flower
  • ¼ tsp Saffron
  • 1 no Mace

For Serving

  • 1 large Onion thinly sliced
  • 3 tbsp Coriander leaves
  • 1 tsp Chat masala powder
  • 1 piece Lemon
  • ½ tsp Red chilli powder
  • Green Chutney as needed

 

Instructions

Begin by making the masala galouti. For 4 to 5 minutes, over very low heat, dry roast all the spices until they are roasted. Once it has cooled, powder it finely. Put aside. This is masala galouti for you. Till toasted, dry roast the chana dal. Preserve in a bowl. In case you don’t have chana dal, refer to the notes for substitutes.

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Also see :- 7 Tips for Growing a Healthy Lawn 

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Process the raw papaya skins in a blender until they are smooth. Put aside. Blend the lamb fat and minced lamb till a smooth paste-like consistency using a food processor or blender jar. Store in a basin until required.

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After frying onions in three tablespoons of oil until golden brown, place them in a bowl to cool. Along with the fried oil, you’ll need fried onions.

 

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Place the chana dal and cashews or melon seeds in a blender and mix until a fine powder forms. Stir in the green chilies and fried onions and blend into a paste. Add no water. Put this away until you need it.
Galouti Kebab Concoction

To make the mixture smooth and well-combined, take minced meat, raw papaya paste, ginger garlic paste, chilli powder, black pepper powder, galouti masala powder, fresh cream, powdered onion gram dal paste, finely chopped coriander and mint leaves, salt, kewra water, and rose water.

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Place it in the refrigerator until you need it by covering it with plastic wrap. Give it a full hour to marinade. In a nonstick or cast iron frying pan, heat up some oil or ghee. The kebab must be shallow-fried. Shape the kebab mixture into cutlets by dropping spoonfuls of it into the oil. Cook over low to medium heat for 3 minutes on one side, then turn and continue cooking for an additional 3 minutes.

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Nutrition

  • Serving: 1servings
  • Calories: 336kcal
  •  Carbohydrates: 13g
  • Protein: 15g
  • Fat: 25g
  • Saturated Fat: 9g
  •  Polyunsaturated Fat: 3g
  • Monounsaturated Fat: 11g
  •  Trans Fat: 0.02g
  •  Cholesterol: 75mg
  •  Sodium: 119mg
  •  Potassium: 316mg
  • Fiber: 4g
  •  Sugar: 3g
  •  Vitamin A: 279IU
  • Vitamin C: 16mg
  •  Calcium: 61mg
  • Iron: 2mg

 

Notes

once the mixture for the galouti kebab is ready.Take a piece of foil and make it into a tiny cup shape.
Put it in the middle of the mixture for the kebabs. Coal is heated over a direct flame on the stovetop until it becomes red. Put the heated coal inside the foil cup fragment.

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Add three clove pieces. Pour one tablespoon of ghee onto the hot coal. It will begin to emit smoke. Put a tight lid on the bowl and let it smoke for three to five minutes. Subsequently, take off the cover and carefully take out the foil cup, discarding it. To achieve a smoky flavor, smoke the kebab mixture as described above.

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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