Authentic Awadhi Galawati Kebab with Ulte Bahut Ka Paratha
Experience the legendary melt-in-the-mouth texture of traditional Awadhi minced lamb kebabs, delicately spiced with aromatic royal herbs and rose water. Paired with uniquely flipped griddle flatbreads, this dish delivers an unmatched royal culinary heritage.
70min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
In a large bowl, mix the finely minced lamb with raw papaya paste, ginger-garlic paste, and salt. Let it marinate for at least two hours.
2
Add the red chilli powder, garam masala, cardamom powder, mace powder, and roasted gram flour to the marinated meat, kneading well to combine.
3
Place a small steel bowl in the center of the meat mixture, put a glowing piece of charcoal inside it, pour a few drops of ghee over the charcoal, and cover the bowl tightly to infuse a smoky aroma for 15 minutes.
4
Heat ghee in a heavy-bottomed non-stick griddle over medium-low heat.
5
Shape portions of the spiced meat into small, flat round patties using greased palms.
6
Place the patties carefully onto the griddle and pan-fry them gently on low heat until they develop a rich golden crust on both sides and remain supremely tender inside.
7
Serve hot immediately alongside traditional flatbreads and fresh mint chutney.
Ingredients
500 grams finely minced lamb meat (keema, double ground)
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1/2 teaspoon garam masala
1/2 teaspoon green cardamom powder
1/2 teaspoon mace (javitri) powder
1 tablespoon roasted gram flour (sattu)
2 tablespoons desi ghee
1 piece live charcoal for dhungar smoking
Salt to taste
*This AI-generated recipe may contain inaccuracies.