Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Galouti Kebab

Galouti Kebab

Name: How to cook Galouti Kebab - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 kebabs
Cuisine: Us

Introduce

Chef :

Sabrina Yasmin

Galouti Kebab

#streetfoodonindia #EggsAndKebabs #Goldenapron9 Galouti kebab is made of minced goat and raw papaya. It is very popular authentic kebab from Lucknow. Galouti kebab was invented for the nawab of Lucknow .The Old Nawab had no tooth and these kebabs were easy to eat.The tender juicy kebab were believed to have a mix of 150 spices.But now it not possible to use all those spices..but still this kebab with it's special potli masala and other spices are one of the best melt in mouth kebab.

Ingredient

Food ration :

12 kebabs

Cooking time :

10 min /batch

800 g

Mutton Keema (with fat)

2 tablespoon

raw Papaya paste

2 tablespoon

fried Onion paste

2 tablespoon

fried Cashew paste

1 tablespoon

Ginger-garlic paste

1/2 teaspoon

Cardamom powder

1 tablespoon

red Chilli powder

2 tablespoon

Potli masala (recipe is given)

2 tablespoon

roasted Chana (gram) powder

1 teaspoon

Garam masala powder (homemade)

1/2 teaspoon

Mace powder

to taste

Salt

3 tablespoon

melted Ghee

2 teaspoon

Saffron water (3-4saffron soaked in 2 teaspoon water)

1/2 teaspoon

Kewra essence

3-4

dried rose petals

1 tablespoon

whole Coriander seeds

1/2 teaspoon

Cumin seeds

1 teaspoon

Fennel seeds

3-4

Cloves

green Cardamom

black Cardamom (take only the seeds)

1 inch

Cinnamon stick

5-6

black Pepper corns

2-3

Bay leaves

1 piece

charcoal

1 teaspoon

ghee

Cooking instructions

* Step 1

Dry roast all the ingredients of Potli masala together in a pan.

* Step 2

Transfer to a grinder, grind to powder and keep aside.

* Step 3

Keep all the ingredients for kebab ready in a place.

* Step 4

Take mutton Keema in a big mixing bowl.Add Ginger garlic paste, salt, red chilli powder & raw papaya paste.

* Step 5

Mix well with your hand.This is the first marination.

* Step 6

Make a hole in the centre of the Keema mixture for bhanger.

* Step 7

Place a aluminium foil or small bowl in the hole, place a leave hot charcoal on it, put 2-3 cloves and 1 teaspoon of ghee on hot charcoal.

* Step 8

Immediately cover with a lid & keep aside for 5-6 minutes so that the smoky flavour will infuse in the keema.

* Step 9

After 5-6 minutes remove the foil with charcoal, mix the keema again with your hand and add add 1-2 teaspoon of saffron water, roasted chana powder, cardamom powder, fried Onion paste, brown cashew nut paste, mace powder, potli masala, kewra water & 1 tablespoon ghee.

* Step 10

Mix together everything with your hand. It is important to mix for few minutes nicely so that the mixture becomes a soft dough.Cover and keep aside for an hour.

* Step 11

At the time of frying, heat a griddle and grease with some ghee.

* Step 12

Wet your hand, take a small lime size portion from the keema mixture, shape into a patty and place to the hot griddle.

* Step 13

Similarly make 4-5 kebabs and place in the griddle.It is not necessary to make the patty very uniform or definite shape. Just make a rough patty, give some finger impression on the patty and place in the griddle.