Galouti Kebab Recipe – Melt-in-the-Mouth Delight!

Galouti Kebab is one of the most famous and delectable dishes from the Awadhi cuisine of Lucknow, India. Renowned for its melt-in-the-mouth texture and rich flavors, Galouti Kebab is a delicacy originally created for a Nawab who had lost his teeth but still desired the taste of kebabs. The name "Galouti" translates to "soft" or "melted," perfectly describing the unique texture of this dish. This article will guide you through a step-by-step process to prepare this exquisite dish at home.

The History of Galouti Kebab

The legend of Galouti Kebab dates back to the era of Nawab Asaf-ud-Daula of Awadh. The Nawab was a great lover of kebabs, but due to old age and the loss of his teeth, he found it difficult to enjoy the traditional ones. His royal chefs took up the challenge and created an incredibly soft kebab using finely minced meat and a blend of over 150 spices. Thus, Galouti Kebab was born, and its recipe has been passed down through generations, maintaining its grandeur and authenticity.

Ingredients Required for Galouti Kebab

To make authentic Galouti Kebab, you need a blend of aromatic spices and high-quality minced meat. Below is a list of the essential ingredients:

For the Kebab Mixture:

• 500 grams minced mutton (lamb or beef can also be used)
• 2 tablespoons roasted gram flour (besan)
• 2 tablespoons fried onion paste
• 1 tablespoon ginger-garlic paste
• 2 tablespoons raw papaya paste (acts as a tenderizer)
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon black pepper powder
• ½ teaspoon nutmeg powder
• ½ teaspoon mace powder
• 1 tablespoon rose water or kewra water (for aroma)
• 2 tablespoons ghee (clarified butter)
• Salt to taste

For Cooking:

• 2-3 tablespoons ghee or clarified butter
• Finely chopped coriander and mint leaves for garnish
• Onion rings and lemon wedges for serving

Step-by-Step Instructions to Prepare Galouti Kebab

Step 1: Preparing the Meat

1. Use fresh, high-quality minced meat and ensure it is finely minced. You can run it through a grinder multiple times to achieve a smooth, paste-like texture.
2. Add the raw papaya paste to the minced meat and mix well. This will tenderize the meat, giving it the signature soft texture.

Step 2: Mixing the Spices

3. In a mixing bowl, combine all the dry spices—garam masala, red chili powder, cumin powder, coriander powder, black pepper powder, nutmeg, and mace powder.
4. Add the roasted gram flour, fried onion paste, ginger-garlic paste, rose/kewra water, and salt to taste.
5. Mix everything thoroughly with the minced meat. You can use your hands or a spoon to ensure even distribution of flavors.

Step 3: Resting the Mixture

6. Cover the mixture with a lid or plastic wrap and refrigerate for at least 2-3 hours. This resting period allows the flavors to meld and enhances the taste of the kebabs.

Step 4: Shaping the Kebabs

7. After the resting period, take small portions of the mixture and shape them into flat, round patties.
8. Ensure they are not too thick, as this will help in even cooking and retain the softness of the kebabs.

Step 5: Cooking the Kebabs

9. Heat ghee in a frying pan or tawa over medium heat.
10. Carefully place the kebabs onto the pan and cook them on a low-medium flame for 2-3 minutes per side until they turn golden brown.
11. Gently flip them using a spatula to avoid breaking, as they are extremely delicate.
12. Once cooked, remove from the pan and place them on a serving plate lined with paper towels to drain excess oil.

Serving Suggestions

Galouti Kebabs are best served hot with roomali roti, paratha, or ulte tawe ka paratha. You can garnish them with freshly chopped coriander, mint leaves, onion rings, and lemon wedges. A side of mint chutney enhances the flavors even further.

Tips to Make the Perfect Galouti Kebab

1. Use High-Quality Meat – The texture of the kebab depends on the quality of the minced meat. Finely ground meat will yield better results.
2. Papaya Paste is Essential – Do not skip raw papaya paste, as it acts as a natural meat tenderizer, giving the kebabs their signature soft texture.
3. Do Not Overcook – Cooking on low heat ensures that the kebabs remain juicy and tender. Overcooking can dry them out.
4. Refrigeration Helps – Allowing the mixture to rest in the fridge enhances the flavors and makes the kebabs easier to handle.
5. Use Ghee Instead of Oil – Ghee adds a rich aroma and authentic Awadhi taste to the kebabs.

Conclusion

Galouti Kebab is not just a dish; it is a royal culinary experience that showcases the richness of Awadhi cuisine. The combination of tender meat, aromatic spices, and the rich flavor of ghee makes it a must-try recipe. Whether you're preparing it for a special occasion or simply indulging in a luxurious meal, this kebab will surely leave an everlasting impression on your taste buds. Try this recipe at home and enjoy the legendary flavors of Lucknow’s royal kitchen!