What you’ll need
For the Galouti kebab
- 400 gLamb mince
- 24 gRaw papaya
- 2 gRed chilli powder
- 8 gSalt
- 20 gGinger-garlic paste
- 5 gGalouti masala
- 2.4 gDesi ghee
- 5 gGreen chilli paste
- 10 gHung yogurt
- 2.4 mlLemon juice
- 1 tbspSaffron, mixed with warm milk
- 1 tspRose water
- a few dropsKewra
- 24 gBrown onion & cashew paste
- 2–3Cloves, for smoking
- 2 tbspGhee, for smoking
For the brown onion & cashew paste
- 8 mlOil
- 14 gOnions
- 6 gCashews
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.