Authentic Awadhi Galouti Kebab with Warm Sheermal Bread
Experience the melt-in-the-mouth magic of royal Awadhi cuisine with these delicately spiced minced lamb kebabs. Infused with aromatic exotic spices and served alongside sweet, saffron-infused traditional flatbread.
55min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the minced lamb with raw papaya paste and ginger-garlic paste for at least two hours in the refrigerator.
2
Mix in the roasted gram flour, red chili powder, garam masala, nutmeg, and mace powder thoroughly into the minced meat.
3
Perform the dhungar technique by placing a burning charcoal piece in a small bowl inside the meat mixture, pouring ghee over it, and covering tightly for 10 minutes to infuse a smoky flavor.
4
Shape the mixture into small, flat round patties with lightly greased hands.
5
Heat ghee in a heavy-bottomed pan or tawa over medium-low heat and shallow fry the kebabs gently until golden brown and exceptionally tender on both sides.
6
Serve hot immediately alongside warm, lightly sweet Sheermal bread.
Ingredients
500g finely minced lamb
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
2 tbsp roasted gram flour
1 tsp red chili powder
1/2 tsp garam masala
1/4 tsp grated nutmeg and mace powder
2 tbsp ghee
1 coal piece for dhungar smoking
Warm Sheermal bread for serving
*This AI-generated recipe may contain inaccuracies.