Authentic Awadhi Galouti Kebab with Warm Sheermal
Melt-in-the-mouth minced mutton kebabs infused with delicate royal spices and aromatic rose water, served alongside sweet, saffron-infused traditional flatbreads.
75min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Marinate the minced mutton with raw papaya paste, ginger-garlic paste, and salt for at least two hours in the refrigerator.
2
Mix in the roasted gram flour, cumin powder, garam masala, white pepper powder, and kewra water until thoroughly combined.
3
Shape the mixture into small, flat, round patties using greased palms.
4
Heat ghee in a heavy-bottomed non-stick pan or tawa over medium-low heat.
5
Place the kebabs gently on the pan and shallow fry until they develop a rich golden crust on both sides and remain exceptionally tender inside.
6
Serve hot immediately alongside warm, saffron-scented sheermal flatbreads.
Ingredients
500 grams finely minced lamb or mutton
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
1 teaspoon roasted cumin powder
1 teaspoon garam masala
1/2 teaspoon white pepper powder
1 tablespoon roasted gram flour (sattu)
2 tablespoons ghee
1 drop kewra water
Salt to taste
4 warm sheermal flatbreads
*This AI-generated recipe may contain inaccuracies.