Chef @ Home ~ Galouti Kebab

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.

 

Just when you are about to make the kebabs, add salt and make round patties of the meat mixture.

 

Heat the ghee (I used a ratio of 1 tbsp ghee and 2 tbsp veg oil) on a heavy-bottomed skillet (on a medium flame) and fry the kebabs till golden brown on both sides.

 

Drain the excess oil on paper towels and serve. 

 

 

 

 

 

Since I made them for dinner, they were accompanied with Dal Makhni, Naan, and Kachumbhar Salad. You can serve them as starters with some garden salad and mint chutney too!

 And here is the real deal from the streets of Lucknow.