Authentic Awadhi Galouti Kebab with Warqi Paratha
Experience the legendary melt-in-the-mouth texture of Lucknow's finest minced mutton kebabs, delicately spiced with aromatic royal attar and roasted spices. Pair these rich, velvety kebabs with flaky, layered flatbreads for an unforgettable feast.
65min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
In a large bowl, mix the finely minced mutton with raw papaya paste, ginger-garlic paste, and salt. Allow it to marinate for at least two hours in the refrigerator.
2
Add roasted gram flour, red chilli powder, garam masala, and mace-cardamom powder to the marinated meat. Mix thoroughly.
3
Place a small metal bowl in the center of the meat mixture, put a glowing piece of charcoal in it, pour a few drops of ghee over the charcoal, and cover the bowl tightly to infuse a smoky flavor for 15 minutes.
4
Heat ghee in a heavy-bottomed flat pan or tawa on medium heat.
5
Shape portions of the minced meat into flat, round patties with lightly greased hands.
6
Pan-fry the kebabs gently on medium-low heat until golden brown and exceptionally tender on both sides.
7
Prepare the warqi parathas by kneading the flour, rolling and folding with ghee to create layers, and cooking them on a hot griddle until crisp and flaky.
8
Serve the hot, melt-in-the-mouth kebabs immediately alongside the flaky warqi parathas and sliced onions.
Ingredients
500 grams finely minced mutton (double-minced)
2 tablespoons raw papaya paste
1 tablespoon ginger-garlic paste
1 teaspoon roasted gram flour (sattu)
1 teaspoon red chilli powder
1/2 teaspoon garam masala
1/4 teaspoon mace and cardamom powder
2 tablespoons ghee
1 piece edible charcoal for dhungar
Salt to taste
2 cups all-purpose flour for paratha
1/2 cup melted ghee for layering parathas
*This AI-generated recipe may contain inaccuracies.