The legendary Galouti  or galawati/galawat Kebab from Nawabon ka sheher Lucknow. These are melt-in-mouth kebabs made from minced meat and raw green papaya. It is said that these Kebabs were invented when a Nawab of Lucknow who was very fond of kebabs could not eat because of his weak teeth. Now they are the hallmark of Awadhi cuisine.

Although now these kebabs are available all over Lucknow but it was made famous by Tunday Kebabi with its preparation in Buffalo meat which was started in 1905.

They are called Galwat or galouti because the raw papaya paste added to these kebab make it so tender that it melts in mouth. Raw papaya acts as a meat tenderizer and also adds to the flavour of these kebabs.

This recipe is inspired from the original recipe with lesser ingredients and goat meat. Originally there were over 160 spices added to these kebabs.These Kebabs are best enjoyed with ulte tawa ka paratha or roomali roti, green chutney and Onion salad.

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Galouti Kebab Recipe

Course

Main Dish, sides, Starters and Snacks

Cuisine

Indian

Prep Time

7 hours

Cook Time

20 minutes

Passive Time

7hrs 20 minutes

Servings

13-15 kebabs

Ingredients

Mutton Mix

• 500 gms Mutton (minced)
• 1 tsp kewra water
• 2-3 strands saffron (soaked)
• 2 tbsp roasted gram flour
• 1 tsp red chili powder
• Clarified butter/ghee (for frying)
• Salt as per taste

Papaya Paste

• 75 gms Raw Papaya (with skin)
• 4-5 cloves garlic
• 1 inch ginger
• 2 medium onions (fried)
• 1-2 small green chillies

Dry Spice Powder

• 8-10 peppercorns
• 3-4 cardamoms
• 3-4 cloves
• 1 inch cinnamon stick
• 1 mace
• 1/4th tsp nutmeg (grated/powder)
• 1 tsp poppy seeds
• 1 small bay leaf
• 2-3 stone flower

Course Main Dish, sides, Starters and Snacks Cuisine Indian Prep Time 7 hours Cook Time 20 minutes Passive Time 7hrs 20 minutes Servings 13-15 kebabs Ingredients Mutton Mix 500 gms Mutton (minced) 1 tsp kewra water 2-3 strands saffron (soaked) 2 tbsp roasted gram flour 1 tsp red chili powder Clarified butter/ghee (for frying) Salt as per taste Papaya Paste 75 gms Raw Papaya (with skin) 4-5 cloves garlic 1 inch ginger 2 medium onions (fried) 1-2 small green chillies Dry Spice Powder 8-10 peppercorns 3-4 cardamoms 3-4 cloves 1 inch cinnamon stick 1 mace 1/4th tsp nutmeg (grated/powder) 1 tsp poppy seeds 1 small bay leaf 2-3 stone flower

Instructions

1. Firstly, we will make a paste of Raw papaya, ginger, garlic, green chilies and fried onions.
2. Now dry roast all the whole spices and grind them into a fine powder.
3. Grind the minced meat once more in a grinder to make it smoother.
4. In a bowl, mix minced meat, papaya paste, spice powder, red chili powder, roasted gram flour, saffron, kewra water and salt.
5. Mix well and let it marinate for atleast 7-8 hrs or overnight.
6. Grease your palms with little oil and form the mixture into medium size tikki's. If you find the mix loose add more roasted gram flour.
7. Heat a tawa/skillet/pan. Add some ghee and roast kebabs from both the sides on a low to medium flame.
8. Serve hot with Roomali roti/ulta tawa paratha/lachha paratha and green chutney and onions.

Directions to prepare the recipe-

1. Firstly, we will make a paste of Raw papaya, ginger, garlic, green chilies and fried onions.
   
2. Now dry roast all the whole spices and grind them into a fine powder.
3. Grind the minced meat once more in a grinder to make it smoother.
4. In a bowl, mix minced meat, papaya paste, spice powder, red chili powder, roasted gram flour, saffron, kewra water and salt.
   
5. Mix well and let it marinate for atleast 7-8 hrs or overnight.
   
6. Grease your palms with little oil and form the mixture into medium size tikki’s. If you find the mix loose add more roasted gram flour.
   
7. Heat a tawa/skillet/pan. Add some ghee and roast kebabs from both the sides on a low to medium flame.
   
8. Serve hot with Roomali roti/ulta tawa paratha/lachha paratha and green chutney and onions.