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galouti kababs lucknow style

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  1. Indian Cuisine   >
  2. Mughlai
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photo by Kavita Sanwal

Main Ingredient
250 grams minced mutton
Also known as : Goat meat
Mutton is generally referred to the meat of a full grown goat. When cooked properly it has a succulent, rich flavor and is soft and juicy to chew. It is a widely consumed red meat. Perfect cooking process may make or break a mutton dish. Slow cooking is the best...
  • carne de cordero
  • bhede ka maans
    (भेड़े का मांस)
1/2 teaspoons mashed raw papaya
papaya Papaya is a large pear shaped fruit with an amber to orange colored flesh and green/yellow/orange skin depends upon how ripe the fruit is. The flesh of ripe papaya is soft and sweet. Remove skin and seeds before consumption. Papaya is used in both sweet and savory dishes. Raw papaya...
  • Sal
  • papeeta
    ( पपीता)
1/2 teaspoons red chili powder
red chili powder Red chili powder is the powdered form of dried red chilies. It is either grounded extremely fine or it is grounded thick in the form of small or big flakes. The intensity of hotness of the chili is dependent on the dried red chilies and its origin. Popularly consumed in...
  • Lal mirch powder
    (लाल मिर्च पाउडर)
as per taste Coriander leaves
Coriander leaves Coriander leaves also known as cilantro are tender, aromatic and absolutely green in color. They add a unique freshness and flavor to the recipes and are added raw once the recipe is completely prepared, as heat spoils the flavor and aroma of the leaves. Coriander leaves are loved as a...
  • Sal
  • Hara Dhaniya
    ( हरा धनिया)
3 grams elaichi powder
cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
  • cardamomo
  • Sal
  • elaichi
1 tablespoon Garam Masala Powder
Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
  • garam masaala paudar
    (गरम मसाला पाउडर)
black pepper powder Pepper balls are crushed or freshly grounded to form black pepper powder. An instant seasoning that greatly enhances the taste of most sauces and cold dressings. An Essential ingredient for every kitchen, fresh black pepper is a healthy spice that is used widely worldwide. ...
  • kaalee mirch paudar
    (काली मिर्च पाउडर)
5 grams mace
mace Mace is the red, lacy covering of the nutmeg seed. It has a more savory, delicate flavor than nutmeg. Mace enhances the aroma, color and the flavor of the dish. ...
  • maza
  • Sal
  • Javitri
1/4 cups heated Besan
Gram Flour Gram flour, also known as 'besan' in India and commonly as chickpea powder is generally used in south-Asian dishes. Gram flour is it the powdered form of dried chickpea....
  • Besan
1 tablespoon Ginger garlic paste
Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
  • Adrak aur lahsan ka paste
    (जिंजर-गार्लिक पेस्ट)
2 tablespoons Ghee
Ghee Tracing its roots to ancient India, Ghee is a vital element of the Indian culinary. A traditional Indian dish or dessert essentially contains Ghee. It has a rich, nutty like aromatic flavor. Also at times Ghee is added to a dish or dessert once it is cooked and ready to...
  • Ghee
2 tablespoons Curd
Curd Curd is the solidified form of milk. It is coagulated with the help of acid or rennet. Curd has a mild sour taste and is used in preparation of many sweet and savory dishes....
  • cuajada
About The Chef
Lives in : Nainital India I enjoy cooking Chinese and am here to share my recipes and discoveries of food. I can speak Japanese fluently and am trying to learn Japanese cuisine now.

galouti kababs lucknow style

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A friend of mine from lacknow was boosting about how great the mutton dishes in Laknow are, so I challenged her to make a galouti kababs. I search around and found some videos by Sanjeev Kapoor plus about 10 other recipes after which I put my own formula in place, The results have been great and everyone who tried these had loved it. The meat in this kebab is so soft and lovely. I just had to share.
To make the Galoti kebab
  • finally mix it well and add all the remining ingrediants
  • mix well till it looks smooth the meat will start to become a little stickey
  • and add a spoon of Ghee to it
  • Place this in the fridge for 30 minutes to 1 hour. If you are in a hurry you can skip this but it will help tenderize better
  • Step-1

    Take the chicken mince, salt and raw papaya and start mixing them.

  • Step-2

    add the garm masala with curd and mix further

  • Step-3

    add chilli powder

  • Step-4

    I make my own jafal powder by breaking and grinding it it on a grinding stone. Its much fresher like this.

  • Step-5

    add the brown onions and ginger paste as well and mix it for another minute

  • Step-6

    finally heat the basan masala on medium heat and wait for it to brown. If you use a high flame it will burn very fast.

  • Step-9

    in the bown spread the meat into a thin ring around the corners of the bowl

  • Step-10

    heat up a block of coal on the gas flame and wait for it to go red

  • Step-11

    place it in the center of a large bowl

  • Step-13

    Cover the bowl with a lid or covering plate immidiatly and let it smoke for a few minutes

  • Step-14

    Open the lid , remove the coal and make some balls from the meat

  • Step-16

    once tenderized press them down into a tikki or patty shape and shllow fry in cooking oil of your choice

  • Step-1
  • Step-2
  • Step-3
  • Step-4
  • Step-5
  • Step-6
  • Step-9
  • Step-10
  • Step-11
  • Step-13
  • Step-14
  • Step-16
Garnishing Ideas
  • garnish with corriander leaves or corriander chatney
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