Galouti Kebab Recipe
Galouti means melt in your mouth there is no need to chew... These kebabs are really famous in Lucknow...Lamb meat is minced to paste like consistency then mixed with almost 15 to 20 spices and pan fried in ghee. Truly amazing flavors and taste. My mom in her childhood days spent most of her time in Lucknow since her dad was deputed in the army they traveled a lot and they got to spend good amount of time there and learnt many recipes from the locals.
I don't know how far this recipe is right but this is how galouti kebabs are prepared at my home. I've skipped few ingredients since its really tough to get those spices here in Bangalore. I've retained the taste and flavor by substituting a few ingredients which are easily available across the globe.
Some of my friends who have tasted this kebabs at my place absolutely loved it and always say it tastes the same as lucknowie I was really happy to get such comments from them. I've never tasted the true lucknowie kebabs so far its always been my wish to visit the city and savor the best that my mom always talks about...may be some day.
750 Grams Minced Mutton
3 Tbsp Yogurt
2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
1 Medium Onion
10 Pods Garlic
1 Inch Ginger
3 Tbsp Roasted Bengal Gram(Udacha kadalai)
Salt as per taste
4 Tbsp Oil and Ghee
Spices to Grind
1/2 Tbsp Pepper Corns
2 Strands Mace
2 Inch Sticks Cinnamon
3 Pods Green Cardamom
1 Black Cardamom
10 Fenugreek seeds
1 Tsp Cumin
1 Tsp Fennel
2 Red Chillies
5 Corns All Spice (Kabab Chinni)
1 Pinch of Nut Meg Powder
1/2 Tsp Dried Pomegranate Seeds (Anar Dana)
I did not dry roast the nutmeg and all spice since I have it in a store bought bottle grinder added these 2 ingredients directly to the meat when mixing for marination.
- Wash the meat in a colander allow the excess water and moisture to drain. we prefer to wash the meat at home even if its minced meat by washing the mince it will reduce the excess blood and give the meat a good taste.
- Heat a wok on medium flame add all the spices and dry roast all the the spices. Once the spices splutters remove from flame reserve in a plate allow to cool add to a mixer grinder and grind to smooth powder format.
- Heat the same wok dry roast the bengal gram for a minute once toasted add to mixer jar and grind to a powder format.
- In the same wok add 1 tbsp ghee and oil add roughly chopped onion, garlic and ginger fry till golden brown reserve the onion in a plate allow to cool add to the mixer jar add just a splash of water and grind to a smooth paste.
- Take portions of the meat make sure there is no moisture add to the mixer jar and grind to a smooth paste and reserve in a mixing bowl.
- To the minced meat add yogurt, chilly powder, turmeric powder, coriander powder, onion paste and the prepared garam masala along with salt mix well till all the ingredients are well combined. Since the meat is minced to a pasty consistency it will take time to combine all the ingredients take time and slowly mix and knead the meat for 10 minutes.
- Add the roasted bengal gram powder to the meat and mix well the bengal gram acts as a binder and will retain the shape of the meat.
- Cover the meat with cling film allow to marinate on the counter top for 10 minutes if your preparing the kababs right away if not add to a airtight tupperware and store in fridge until use.
- After marinating the meat create a well and place hot coals in a bowl place this in the center of the meat add a spoon of ghee to the coals once it smokes cover and smoke the meat to attain smoky flavor in the kababs this step can be avoided if your not a fan of smoky flavors.
- Once again mix the meat well wet your hands take golf ball size portions of the meat flatten to prepare patties and reserve.
- Heat a tawa on medium flame brush some oil and ghee start placing the patties and fry for 2 minutes on each side. Since the meat is mince thoroughly it will hardly take 2 minutes to cook flip and fry on both sides once done serve hot with coriander or mint chutney...Enjoy...:)
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