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Lucknowi Galouti Kabab

Samina.Tapia's picture
One of the more delicate kebabs from India, made of minced lamb, goat, veal, or beef. It is a flat, shallow fried Kabab that makes for an excellent starter. Try this melt-in-your-mouth starter with mint and coriander chutney.
Ingredients
  Minced meat 2 Pound (Lamb Is The Best But You Can Use Mutton, Veal Or Beef, Ask Your Butcher To Grind The Meat Twice, Using The Finest Disc.)
  Kashmiri chilli powder 2 Teaspoon (This Gives Both Spice And Color)
  Green papaya 4 Tablespoon (Raw)
  Garam masala 1 Teaspoon
  Mace powder 1 Pinch
  Ginger paste 1 Tablespoon
  Garlic paste 2 Tablespoon
  Fried onion paste 3 Tablespoon
  Saffron 1⁄2 Teaspoon, soaked in water
  Roasted bengal gram flour 3 Tablespoon (Roasted Chick-Pea Flour)
  Rose water 1 Teaspoon (Gulab Jal)
  Salt To Taste
  Ghee 1⁄2 Cup (8 tbs) (Clarified Butter, To Shallow Fry)
Directions

GETTING READT
1. In a large bowl, add minced meat (lamb or veal are the best options) and add all the other ingredients to it. mix everything together until you have a smooth paste. I use my hands to mix. Leave for half and hour or more.

MAKING
2. Pour a little oil into a bowl to oil your fingers and palms.

3. Divide the mixture to form apricot size balls.

4. Shape each into a flat kabab or patty, about 3-inch in diameter, oiling your hands as you go to prevent the meat from sticking. Wash your hands carefully afterwards, they will be coated with fragments of chili and papaya and they might tenderize part of your body you don't intend to eat.

5. Oil your largest frying pan with clarified butter or oil. Do not use butter as it might burn.

6. Cook on medium-high, turning them from time to time with tongs, until both sides of each patty is well-browned.

SERVING
7. Serve these incredibly soft and fragrant kababs immediately with a spicy mint and coriander chutney, lemon wedges and raw onions rings. You can serve them with an naan or paratha if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Lucknow
Course: 
Appetizer
Taste: 
Savory
Feel: 
Crispy
Method: 
Fried
Dish: 
Kebab
Ingredient: 
Lamb, Veal
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6
Story
I made these Kababs for Eid and everyone simply loved them. These kebabs go so well with Biryani. This "Awadhi" dish was supposedly made for a "Toothless Nawab" in Lucknow who could not eat the regular kebabs . Indeed they are so soft that you didn't need to chew! I soon learned that the recipe I used to make these kababs is similar to that used by a popular Indian five-star restaurant which makes the best Galouti Kababs in India! The most delicious kabab cooked in my own kitchen and fit for a Nawab!
Subtitle: 
Lucknowi Kababs

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2 Comments

Rahul.Chef.and.Writer's picture
GETTING READY..to have 'em
Johnny English's picture
woww.. i love galouty kebabs! its such an exotic dish... dint know it wud be possible to make at home! thanks for the lovely recipe! :)