Galouti Kebab
Lucknow's legendary melt-in-mouth kebabs - created for a toothless Nawab's refined palate.
Prep Time
3 hrs
Cook Time
20 mins
Servings
4
Difficulty
Expert
Ingredients
meat
spices
garnish
Instructions
Tenderize Meat
2 hrsMix minced meat with raw papaya paste. Let it rest for 2 hours. Papaya enzyme makes kebabs melt-in-mouth tender.
Add Aromatics
10 minsMix in ginger-garlic paste, fried onion paste, and all the ground spices. Combine thoroughly.
Flavor Enhancement
10 minsAdd saffron milk and rose water. Mix well. The mixture should be very smooth - pass through mincer twice if needed.
Rest Mixture
1 hrCover and refrigerate for at least 1 hour. Cold mixture holds shape better when cooking.
Shape Kebabs
15 minsWet hands with water. Shape small flat patties about 2 inches in diameter. Keep them thin.
Cook Kebabs
10 minsHeat ghee on tawa/griddle. Cook kebabs on medium-low heat until golden on both sides. They cook quickly.
Chef's Tips
- Raw papaya is essential for texture
- Grind meat very finely - twice if needed
- Don't skip the resting time
- Cook on medium-low to avoid burning
- Serve immediately - best fresh
The Story Behind Galouti Kebab
Galouti literally means "that which melts in the mouth." These legendary kebabs were created in the kitchens of Nawab Asad-ud-Daula of Lucknow, who had lost his teeth but refused to give up meat.
The royal chefs invented a secret blend of 160 spices and used raw papaya to create kebabs so tender they required no chewing. The recipe has been passed down for generations.