Lucknowi Galouti Kebab
Lucknowi Galouti Kebab is an exquisitely tender and flavorful minced meat delicacy, originating from the royal kitchens of Lucknow, India. Known for its fine texture and aromatic blend of spices, this kebab melts in your mouth, offering a perfect balance of savory and mildly spicy flavors.
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Ingredients
- 500 gramsMinced lamb or mutton
- 30 gramsRaw papaya
finely grated, for tenderizing
- 2 tablespoonsGhee
- 1 teaspoonChaat masala
- 1 teaspoonRoasted cumin powder
- 0 ½ teaspoonRed chili powder
- 1 teaspoonGaram masala powder
- 4 podsGreen cardamom
seeds only, crushed
- 3 piecesCloves
crushed
- 1 inchCinnamon stick
powdered
- 1 tablespoonFresh ginger paste
- 1 tablespoonFresh garlic paste
- 1 mediumFinely chopped onions
- 2 piecesFresh green chilies
finely chopped
- 2 tablespoonsFresh coriander leaves
finely chopped
- 1 teaspoonSalt
- 1 tablespoonRaw papaya paste
to tenderize meat (can be replaced by raw papaya grated)
- 3 tablespoonsOil
for shallow frying
- 4 piecesLemon wedges
for serving
- 100 gramsMint chutney
optional, for serving
Instructions
In a mixing bowl, combine minced lamb, finely grated raw papaya, ginger paste, garlic paste, finely chopped onions, green chilies, fresh coriander leaves, and salt.
Add chaat masala, roasted cumin powder, red chili powder, garam masala powder, crushed green cardamom seeds, crushed cloves, and cinnamon powder to the meat mixture. Mix thoroughly until all ingredients are well incorporated.
Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the papaya to tenderize the meat.
After marination, divide the mixture into small portions and shape each into round, flat patties about 2 inches in diameter.
Heat oil or ghee in a heavy-bottomed skillet over medium heat.
Shallow fry the kebabs in batches, cooking each side for about 3-4 minutes or until golden brown and cooked through. Be gentle while flipping to maintain the shape as the kebabs are very delicate.
Once cooked, transfer the kebabs to a plate lined with paper towels to absorb excess oil.
Serve hot with lemon wedges and mint chutney on the side.
