Indian
Indian - Regional Mains
Galouti Kebab
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g finely minced mutton
- • 2 tbsp raw papaya paste
- • 2 onions, fried crisp and crushed
- • 1 tbsp ginger-garlic paste
- • 1/2 tsp green cardamom powder
- • 1/4 tsp mace powder
- • 1 tsp Kashmiri chili powder
- • 3 tbsp roasted chana dal flour
- • 3 tbsp ghee, for shallow frying
Preparation Steps
1
Phase 1
Knead the mutton with the papaya paste, ginger-garlic paste, spices, and salt; refrigerate 2 hours so the papaya tenderizes the meat.
2
Phase 2
Pound or pulse the mixture with the crushed fried onions to a smooth, paste-like mince; rest 30 minutes.
3
Phase 3
With wet palms, form 2cm-thick round patties.
4
Phase 4
Shallow-fry in the ghee on medium-low heat 3-4 minutes per side until browned outside and meltingly soft inside.
5
Phase 5
Serve Lucknowi-style with ulte tawe ka paratha and green chutney.