Awadhi Galouti Kebab
These legendary, melt-in-the-mouth minced mutton kebabs are delicately spiced with aromatic royal herbs and rose petals. Traditionally crafted for royalty, they boast a velvety texture that practically dissolves on your tongue.
50min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
In a large bowl, mix the minced mutton thoroughly with raw papaya paste, ginger-garlic paste, and salt. Let it marinate in the refrigerator for at least 2 hours to tenderize.
2
Add the roasted gram flour, red chilli powder, garam masala, cardamom powder, and mace powder to the marinated meat. Knead well until the mixture is exceptionally smooth and pliable.
3
Place a small foil bowl in the center of the meat mixture, place a burning charcoal inside it, pour a few drops of ghee on the coal, and cover the bowl tightly for 10 minutes to infuse a rich smoky flavor.
4
Heat ghee on a flat tawa or griddle over medium-low heat.
5
Shape portions of the mixture into small, flat patties with wet hands and place them gently on the hot tawa.
6
Pan-fry the kebabs for 3 to 4 minutes on each side until they turn golden brown and develop a crisp outer crust.
7
Serve hot, garnished with fresh mint leaves and lemon wedges, alongside thin ulte tawa ka paratha.
Ingredients
500g finely minced mutton (double minced)
2 tbsp raw papaya paste
1 tbsp ginger-garlic paste
2 tbsp roasted gram flour (sattu or besan)
1 tsp red chilli powder
1 tsp warm spice blend (garam masala)
1/2 tsp green cardamom powder
1/4 tsp mace powder
1 tbsp desi ghee
1 coal piece for smoking (dhungar)
Salt to taste
Fresh mint and lemon wedges for serving
*This AI-generated recipe may contain inaccuracies.