For Quick Alerts
ALLOW NOTIFICATIONS  
For Daily Alerts

Lucknow Style Galouti Kebab Recipe

|

We are sure you must have heard about the famous Galouti kebab of Lucknow. 'Galouti' or 'Galawati' means melt in the mouth. And definitely these kebabs will melt in your mouth once you have a bite of it.

The history of Galouti kebab is quite interesting. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab's love for meat.

Lucknow Style Galouti Kebab Recipe

The Galouti kebabs are traditionally prepared by marinating the finely ground meat with unripe papaya and a mix of exotic spices. The keema is then shaped into patties and fried in oil or ghee. Interestingly, the original recipe is said to have a mix of more than 100 spices.

The Galouti kebabs have taste that you just cannot compare with anything else. So, whether a foodie or not, you must try this exotic and mouthwatering Galouti kebab recipe and refresh your taste-buds.

Serves: 3
Preparation time: 1 hour
Cooking time: 30 minutes

Ingredients

  • Mutton keema- 1kg
  • Unripe papaya paste- 4tbsp
  • Onion paste- 3tbsp
  • Ginger-garlic paste- 2tbsp
  • Cardamom powder- 1tsp
  • Yellow chilli powder- 1tsp
  • Chana (gram) powder- 2tbsp
  • Garam masala powder- ½ tsp
  • Mace powder- ½ tsp
  • Coriander powder- 1tsp
  • Salt as per taste
  • Oil- 3tbsp

Procedure

1. Wash the mutton keema properly with water.
2. Then marinate the keema with the unripe papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, yellow chilli powder, chana powder, cardamom powder, salt and keep it refrigerated for an hour.
3. After an hour, take out the keema mix out of the refrigerator and make medium sized tikkis out of the mixture.
4. Heat oil in a pan and fry the tikkis on very low heat for 15-20 minutes on each side.
5. Make sure the keema is cooked well and both sides of the kebab gets golden brown in colour.
6. Once the kebabs are perfectly cooked, transfer them to a serving platter.

Eat this Galouti kebab in the Lucknow style with the paratha. You will never forget the awesome taste of this dish.

Pic Courtesy: Tundey Kababi- Awadh Foods

Read more about: snacks recipes
We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites and ad networks. Such third party cookies may track your use on Boldsky sites for better rendering. Our partners use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on Boldsky website. However, you can change your cookie settings at any time. Learn more