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Mutton 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.
Cuisine Awadhi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Cuisine Awadhi
Prep Time 30 minutes
Cook Time 30 minutes
Servings
People
Instructions
Preparation:
  1. For marination, firstly grind the minced mutton into a thick fine paste. Let it rest on a bowl. To which add 3tbsp of grated papaya, 1tbsp ghee, you can be more generous and add couple of tbsp of ghee. Then add 2tbsp of lemon juice and salt to taste. Mix all the ingredients well, cover the bowl with a lid and let it marinate for 15 minutes. For the rest of the marination procedure, take a separate bowl, add the chopped onions, ginger and garlic, coriander powder, cumin powder, garam masala powder, black pepper powder, 3-4 large tbsp of chatu and one crushed jaiphal and javitri. Grind all the ingredients in the bowl into a fine paste. Now remove the lid after 15 minutes and add the grinded paste to the marinated mutton, mix all the ingredients well, cover the lid and leave it to marinate for at least 8 hours.
Directions:
  1. Meat is best marinated when kept inside the refrigerator, and should be taken out at least 10 – 15 minutes before cooking, for it to settle back in to the room temperature. Rub a little ghee on our palm, take small portions of the marinated meat, press it between your palm to make small patties and keep it aside. Put a frying pan on low flame, brush ghee on the pan, place the mutton patties and let it cook for 2 to 3 minutes, until it turns golden brown in color. Brush ghee on top and flip the patties to fry the other side, and brush some more ghee on the fried side. Cook both sides until golden brown on low flame. Your Mutton Galouti Kebab is ready to be served hot with parathas. It is an extremely comforting and wholesome meal for dinner. Enjoy!
Recipe Notes

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

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