Galouti Kebab
“A melt-in-the-mouth sensation, Galouti Kebab is a symphony of spices and tender lamb, delicately perfumed with rose and kewra water.”
Lamb
Papaya
Garam Masala
Saffron
Kewra Water
GheeWhere it comes from
Originating from the royal kitchens of Lucknow in Uttar Pradesh, this kebab embodies the Nawabs' passion for refined textures and complex flavors, distinguished by its use of raw papaya as a tenderizer.
On the Palate
How it's made
5 steps · Show ↓28 min active
How it's made
5 steps · Show ↓- 110 min
In a large mixing bowl, combine the finely minced lamb with grated ginger, crushed garlic, ground cardamom, and garam masala. Ensure the spices are evenly distributed by mixing thoroughly with your hands, feeling the texture become uniform.
- 25 min
Add grated raw papaya to the meat mixture. This acts as a tenderizer. Mix well until the papaya is fully incorporated into the meat, giving it a slightly sticky texture.
- 38 min
Heat ghee in a heavy-bottomed pan over medium heat until it shimmers. Form the meat mixture into small, flat patties with your hands and gently place them in the pan. Cook each side for about 3-4 minutes until they develop a rich, golden-brown crust.
Watch outEnsure the kebabs don't break apart while flipping. Use a flat spatula and handle gently.
- 42 min
Once cooked, remove the kebabs from the pan and let them rest on a paper towel to absorb excess ghee. The aroma of the spices should be fragrant and inviting.
- 53 min
Serve the kebabs hot, garnished with a sprinkle of saffron and a few drops of rose water for a final aromatic touch.
