📝 About This Recipe
Hailing from the royal kitchens of Lucknow, Galouti Kebabs were famously created for an aging Nawab who could no longer chew but refused to give up his love for meat. These kebabs are legendary for their 'melt-in-the-mouth' texture, achieved through a fine mince and the natural tenderizing power of raw papaya. Infused with the aromatic 'Potli Masala' and smoked with charcoal, this dish is the pinnacle of Awadhi culinary sophistication.
🥗 Ingredients
The Meat & Tenderizer
- 500 grams Mutton (Lamb) Mince (finely ground at least 3-4 times into a smooth paste; include 20% fat)
- 2 tablespoons Raw Papaya Paste (ground with the skin on; acts as the primary tenderizer)
- 1.5 tablespoons Ginger-Garlic Paste (freshly made for best aroma)
The Galouti Spice Blend
- 1/2 cup Brown Onion Paste (onions fried until golden brown and ground without water)
- 3 tablespoons Roasted Gram Flour (Besan) (sieved and lightly toasted until fragrant)
- 1 teaspoon Kashmiri Red Chili Powder (for a vibrant red hue without excessive heat)
- 1.5 teaspoons Garam Masala or Galouti Masala (aromatic blend of mace, cardamom, and cloves)
- 1 pinch Saffron Strands (soaked in 1 tablespoon of warm milk)
- 1/2 teaspoon Kewra Water (for the authentic floral royal aroma)
- 1 teaspoon Salt (adjust to taste)
The Smoking (Dhungar) Process
- 1 piece Charcoal (small lump)
- 1 tablespoon Ghee (to pour over the hot coal)
- 2 pieces each Green Cardamom & Cloves (to place on the coal for fragrance)
👨🍳 Instructions
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1
Ensure your mutton mince is extremely fine. If it's not paste-like, pulse it in a food processor until it reaches a silky consistency.
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2
In a large mixing bowl, combine the meat paste with the raw papaya paste, salt, and ginger-garlic paste. Massage the meat thoroughly for 5 minutes with your palms to break down the fibers.
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3
Cover the bowl and let the meat marinate in the refrigerator for at least 4-6 hours. This step is crucial for the 'Galouti' (melting) texture.
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4
After marination, add the brown onion paste, roasted gram flour, red chili powder, and the spice blend (Galouti masala) to the meat.
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5
Incorporate the saffron-infused milk and kewra water. Mix well until all ingredients are perfectly homogenized into a soft, sticky dough.
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6
Create a small well in the center of the meat mixture. Place a small metal bowl or a piece of aluminum foil in the well.
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7
Heat the charcoal piece over an open flame until red hot. Place the hot coal into the metal bowl/foil.
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8
Add the cardamom and cloves on top of the coal, then pour a tablespoon of ghee over it. As it begins to smoke intensely, immediately cover the large bowl with a tight lid.
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9
Let the meat infuse with the smoke for 10-15 minutes, then remove the charcoal bowl.
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10
Grease your palms with a little ghee. Take a small portion of the mixture and gently shape it into a round, flat patty. The mixture will be very soft, so handle with care.
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11
Heat a heavy-bottomed griddle or 'Tawa' and grease it generously with ghee. Use medium-low heat to ensure the kebabs cook evenly without burning.
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12
Carefully place the patties on the tawa. Fry for 3-4 minutes on one side until a delicate brown crust forms.
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13
Very gently flip the kebabs using a flat spatula. They are extremely fragile. Cook the other side for another 3 minutes until cooked through.
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14
Once both sides are browned and the kebab feels set but soft, remove them carefully from the heat.
💡 Chef's Tips
Always use raw papaya with the skin on; the enzymes (papain) that tenderize the meat are concentrated in the skin. Do not skip the fat content in the meat; 20% fat is essential for the moist, buttery texture of a true Galouti. If the mixture feels too wet to handle, add an extra tablespoon of roasted gram flour, but be careful as too much will make the kebabs tough. Use a cast-iron skillet if possible to get an even, beautiful sear on the delicate meat. For the most authentic flavor, try to find 'Potli Masala' or make a blend specifically featuring stone flower (Pathar ka Phool).
🍽️ Serving Suggestions
Serve hot with 'Ulte Tawe ka Paratha' (a slightly sweet, soft griddle bread). Accompany with thin rings of red onion and a wedge of fresh lime. Pair with a refreshing Mint and Yogurt Chutney to cut through the richness. A side of fresh coriander sprigs adds a necessary herbaceous note. For a drink pairing, a chilled glass of Jaljeera or a light Rose Sharbat works beautifully.