Authentic Awadhi Galouti Kebab with Ulte Haath ki Roti
Indulge in melt-in-the-mouth, ultra-tender minced lamb kebabs infused with delicate royal spices, traditionally served alongside paper-thin, griddled flatbreads. This masterpiece of royal Awadhi cuisine offers an unmatched aromatic experience.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Mix the minced lamb with raw papaya paste, ginger-garlic paste, and salt. Cover and let it marinate in the refrigerator for at least 4 hours.
2
Add the roasted gram flour, red chili powder, garam masala, and nutmeg-mace powder to the marinated meat, mixing thoroughly.
3
Place a small metal bowl in the center of the meat mixture, put a burning piece of charcoal inside it, pour a spoonful of ghee over the charcoal, and cover the vessel tightly to infuse a smoky aroma for 15 minutes.
4
Heat ghee on a flat griddle (tava) over medium-low heat.
5
Shape small portions of the meat mixture into delicate round patties with wet hands and place them gently on the griddle.
6
Pan-fry the kebabs on low heat until they turn golden brown and crisp on both sides, carefully flipping them.
7
Prepare the Ulte Haath ki Roti by kneading the refined flour with milk into a soft dough, rolling it extremely thin, and cooking it briefly on an inverted tawa.
8
Serve the melt-in-the-mouth galouti kebabs hot alongside the soft, folded ulte haath ki roti and fresh mint chutney.
Ingredients
500 grams finely minced lamb or mutton
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
2 tablespoons roasted gram flour (besan)
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/4 teaspoon grated nutmeg and mace powder
2 tablespoons ghee
1 piece of charcoal for smoking (dhungar)
Salt to taste
For the roti: 2 cups refined flour, milk for kneading, ghee
*This AI-generated recipe may contain inaccuracies.