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Wednesday, February 26, 2014

Lucknowi Galouti kebab



In Lucknow during the rule of the Nawabs, Galouti kebab used to be made with close to 100 secret ingredients and ground as many times to give it a paste like consistency. The idea was that even a person without teeth could eat it. However, for us mere mortals I have used a more humble list of spices.


For 12 Kebabs.

  • 1lb. minced mutton
  • 1 small onion thinly sliced
  • 1/2” ginger
  • 6-8 fat cloves of garlic
  • 2-3 green chilies ( You can add more depending on how spicy you want)
  • 2 tbsp. chopped cilantro
  • 1 tsp. raw papaya paste
  • 2” cinnamon stick
  • 5-6 cloves
  • 2-3 black cardamom
  • 1 tsp. shah jeera ( Caraway seeds)
  • 1 tsp. white pepper corn
  • 1/4 tsp. crushed nutmeg
  • 1 small leaf of mace
  • 2 tbsp. roasted chick pea flour
  • Salt
  • Ghee (Clarified Butter for shallow frying)

For stuffing (Optional)

  • 2-3 tbsp. chopped cashew and raisins
  • 2 tbsp. thick yogurt


In a frying pan take oil and fry onion slices till they turn golden brown. Remove them with a slotted spoon and drain on a paper towel.

In a grinder grind mutton along with fried onion, ginger, garlic and green chilies. The paste would be fine and sticky.

Transfer the paste into a mixing bowl.

Dry roast cinnamon, cloves, cardamom, shah jeera, pepper corn, nutmeg and mace till you get a nice aroma. Be careful not to char them.Now make a fine powder of all these dry roasted spices.

Add these ground spice powder to the meat mixture. Add papaya paste to it and mix them well. Let this mixture rest for 5-6 hours, preferably overnight.

Take out the mixture at least an hour before you make the kebabs. Sprinkle salt and chopped cilantro and mix once again. If the mixture is too sticky to handle sprinkle roasted chick pea flour little at a time.

In a small bowl mix chopped dry fruits with 2 tbsp. of thick yogurt. Take a hand full of meat mixture and make a bowl out of it. Carefully put half a tea spoon of dry fruit mixture and cover it up. Give it a round shape and flatten it slightly by using your palm.

Take a skillet and add 1 tbsp. of ghee. Heat till the ghee starts melting. Reduce the heat to its lowest and gently place the kebabs on the skillet.

Fry one side on low heat till lightly charred. Now flip it over carefully and let the other side cook. Some times I fry them covered for 2-3 minutes to ensure that the meat is fully cooked.

Serve them with mint chutney, the kebab will melt in your mouth….


Anonymous said...

lovely recipe... you have a beautiful blog....

Diya said...

I am so enjoying your recipes. Most importantly they are pictures that you seem to have taken after cooking them, rather from the restaurants. This makes one think if I try your stuff, I can make them too. Thank you, and will keep following your page.