Galouti Kebab
The famous Lucknowi kebab built for the toothless Nawab — lamb mince tenderised with raw papaya, perfumed with saffron, rose water and kewra, smoked over ghee and cloves, then pan-fried until it barely holds together.
What you’ll need
For the Galouti kebab
- Lamb mince — 400 g
- Raw papaya — 24 g
- Red chilli powder — 2 g
- Salt — 8 g
- Ginger-garlic paste — 20 g
- Galouti masala — 5 g
- Desi ghee — 2.4 g
- Green chilli paste — 5 g
- Hung yogurt — 10 g
- Lemon juice — 2.4 ml
- Saffron — 1 tbsp, mixed with warm milk
- Rose water — 1 tsp
- Kewra — a few drops
- Brown onion & cashew paste — 24 g
- Cloves — 2–3, for smoking
- Ghee — 2 tbsp, for smoking
For the brown onion & cashew paste
- Oil — 8 ml
- Onions — 14 g
- Cashews — 6 g
The method
- 01Make the paste first: heat the oil, add the onions and cashews and cook until translucent, then grind to a smooth paste.
- 02Mix all the Galouti kebab ingredients together with the brown onion & cashew paste.
- 03Smoke the covered mix with hot ghee and cloves for 2–3 minutes.
- 04Rest the Galouti mix for 2 hours.
- 05Shape into small round patties and pan-fry until just done.
Serve the patties hot, straight from the pan, with ulte tawa parathe or roomali rotis and a slice of onion.
Nutrition information
Serving size 5 g · 20 servings per package
| Average quantity | Per serve (5 g) | Per 100 g |
|---|---|---|
| Energy | 96 kJ | 1920 kJ |
| Protein | 0.5 g | 10 g |
| Fat, total | 0.9 g | 18 g |
| Fat, saturated | 0.12 g | 2.4 g |
| Carbohydrate | 2.965 g | 59.3 g |
| Sugars | 0.055 g | 1.1 g |
| Sodium | 4.75 mg | 95 mg |
Figures are averages for the recipe as prepared in our kitchen and may vary with portion and seasonal produce.
Galouti masala ingredient declaration: cardamoms, black cardamoms, shah jeera, cinnamon, cloves, mace, black pepper, poppy seeds, kebab chini. Allergen advice: may contain soy, gluten, fish, cashews, wheat, milk, sesame, sulphites and crustaceans.