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Galouti Kebab
Lucknow is the home of Galouti Kebabs. There is a popular story behind the invention of this dish, it is said that the Nawab of Lucknow really loved his kebabs but with age and weak teeth, savouring his favourite dish was becoming a problem. Hence the royal chefs had to devise a technique, by which the Nawab didn’t have to give up on his favourite food and could also enjoy it. And hence Galouti kebabs were invented, wherein the mutton keema was mixed with papaya and well marinated, so that when cooked, it did not require much chewing. So whether you are 8 or 80, have teeth or no, you can enjoy your Galouti Kebab, which is today’s special on thecomfortfoods.com.
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Ingredients
Instructions
Preparation:
  1. Take a mixer bowl, add the minced meat or mutton keema, 2tbsp onion paste, 2tbsp ginger garlic paste, 2tbsp grated papaya, 2tbsp red chili powder, 2tbsp garam masala, 2tbsp lemon water, 4tsp bread crumbs, 3tsp chatu (for binding), 2tbsp ghee and 4tsp hung curd, now blend all the ingredients together and leave it to marinate for 12 hours.
Directions:
  1. Take out the marinated mutton keema from the refrigerator, at least 15 minutes before you start cooking. Now add salt as per taste to the marinated meat and mix it well. Next make small balls with the marinated keema and lightly press the balls in between your palms, pat a little flour on both sides and keep it aside to settle. Take a pan, add 2tbsp of ghee, and let it heat on medium flame, then carefully place the keema paties on the pan. Turn the patty over when it turns golden brown. When both sides turn golden brown you know your Galouti Kebab is done. Serve it hot with Paper Paratha or Lucknowi Paratha along with Pudina chatni and salad.
Recipe Notes

P.S – You can replace ghee with vegetable oil.

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