Galouti kebabs, a hallmark of Awadhi cuisine, were famously created for a toothless Nawab of Lucknow who desired flavorful meat that needed no chewing. The word Galouti itself means “melt-in-the-mouth,” which perfectly describes the texture of these kebabs. Made with finely minced mutton and a rich blend of spices including traditional garam masala and kebab chini, this delicacy is deeply rooted in royal Mughlai flavors. Here’s an authentic mutton galouti kebab recipe explained in five detailed steps—from choosing the right cut of meat to frying the kebabs to perfection.
1. Choosing and Preparing Mutton for Galouti Kebab Recipe
The base of a good mutton galouti kebab recipe lies in the quality and texture of the meat. Use boneless mutton leg or shoulder pieces with a decent fat ratio. The fat ensures the kebab remains juicy and soft. Wash and pat dry the meat thoroughly. It is crucial to mince the mutton at least 2–3 times using a meat grinder or food processor to get a paste-like texture. Many traditional chefs even pass it through a sieve to ensure it’s smooth. This fine consistency is what makes the kebabs soft enough to melt in the mouth.
2. Using Raw Papaya Paste to Tenderize Mutton in Galouti Kebab
Raw papaya paste is a non-negotiable ingredient in any traditional galouti kebab recipe. It acts as a natural tenderizer due to its enzyme, papain, which breaks down the muscle fibers in meat. Use 1–2 teaspoons of raw green papaya paste per 500 grams of minced mutton. Mix it well and let it sit for at least 30 minutes. This step ensures the kebabs stay soft and moist after cooking, without turning chewy or dry. Skipping this can result in a tougher texture, defeating the essence of a galouti kebab.
3. Blending Galouti Kebab Masala – The Authentic Spice Mix
The soul of any mutton galouti kebab is its masala blend. The spice mix should be aromatic yet delicate, allowing the meat to shine. Toast and grind a mix of green cardamom, black cardamom, cloves, cinnamon, mace, nutmeg, shah jeera (caraway seeds), and a tiny bit of kebab chini (allspice or cubeb pepper). Traditionally, over 30 spices are used, but you can use a simplified version of 10–12 spices without compromising authenticity. Add this finely ground masala along with fried brown onions (birista), ginger-garlic paste, roasted gram flour (sattu), and salt to the mutton paste. Mix well until incorporated.
4. Shaping and Pan-Frying Mutton Galouti Kebabs on Tawa
After the masala mix is fully integrated, refrigerate the kebab mixture for 1–2 hours. This helps in firming it up, making it easier to shape. Instead of skewering, galouti kebabs are traditionally shaped into small flat patties. Heat ghee or a mix of ghee and oil on a thick iron tawa or flat pan. Using your hands or a spoon, drop small portions onto the tawa and flatten gently. Cook on medium flame until golden brown on both sides. Ghee enhances the aroma and lends the authentic Lucknowi taste, while the low flame ensures the kebabs cook evenly without burning.
5. Serving Galouti Kebab with Ulte Tawa Ka Paratha or Roomali Roti
To serve your mutton galouti kebab authentically, pair it with Ulte Tawa Ka Paratha or soft Roomali Roti. These flatbreads are light enough to not overpower the delicate kebab and allow the flavors to stand out. Garnish with onion rings, a sprinkle of chaat masala, mint leaves, and a dash of lemon juice. Traditionally, galouti kebabs are served as a starter, but they can also be a centerpiece of a festive meal. Their softness and spice balance make them perfect for any special occasion or a luxurious dinner at home.
