The Galouti Kebabs are known to melt-in-the-mouth. They were specially made for Nawabs of Awadh who were getting doddering and toothless, and could not enjoy the meaty dishes. The raw papaya is the meat tenderizer and makes the kebabs mushy and they literally melt in the mouth.
You need not be toothless to relish these kebabs though! The Galouti Kebabs are also popularly known as Tund-e Kebab.
500 gms mince lamb
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp green chili paste
2 tbsp raw papaya paste
1 tsp red chili powder
1/2 tsp mace powder
3 tbsp bengal gram flour (besan), lightly roasted
1 small onion (red) very finely chopped
Salt to taste
3 tbsp oil/ghee to fry the kebabs
Add all the ingredients (except the ghee and salt) to the lamb mince and mix well. Marinate this mixture for a couple of hours in the fridge.