Galouti Kebab Recipe. Galouti roughly translates as ‘Melt in the mouth’, and believe me these kebabs really do!
There is quite a story behind these kebabs.
The ruler of the region of Lucknow, where the kebabs originated, had a very opulent lifestyle and was rather fond of his food.
Unfortunately, this led him to be overweight and have various health issues, including losing his teeth!
Of course, the royal cook didn’t want to disappoint his Nawab Wazir so he created a kebab that would literally ‘melt in the mouth’. And that was it, the Galouti Kebab was born.
The original masala used to make the kebabs had many medicinal herbs and spices in it.
If used today, many of those ingredients would come with a health warning!
Galouti Kebab is best shallow fried. The reason for this is so that they stay moist, and it really helps with that melting texture you want to achieve.
Of course, they could be grilled but I wouldn’t recommend it. If you really do want to grill them, I suggest you get meat with a high fat content and add a bit more oil to the mixture so that it doesn’t dry out.
‘Ome Made Galouti Kebab Masala.
I have created a Masala especially for Galouti Kebabs, although it can be used to season other dishes too.
The Masala includes many of the ingredients found in the original recipe, minus the ones which are a little bit risky!
With a combination of 21 ingredients, some of them very unusual, it really is a very unique flavour.
It also has ingredients which will help tenderise protein if left to marinate. Perfect for that melt in the mouth texture.
You can purchase the masala for the Galouti Kebab Recipe at the ‘Ome Made Online Store
- 500 g minced lamb or mutton lamb is traditional but beef, pork or even chicken could be substituted
- 1 small onion chopped
- 2 cloves of garlic chopped
- Small piece of ginger chopped
- 2 tbsp of gram flour
- A handful of fresh mint leaves or 1 tbsp mint sauce
- 1 tbsp chopped fresh coriander
- 2 teaspoon lemon juice
- 4 tsp ‘Ome Made Galouti Kebab Masala
- 1 tsp salt
- ¼ tsp baking powder (optional)
- Gently fry the onion in a little ghee or oil until soft and lightly browned, put to one side in a bowl to cool.
- Once the onion is cool add all the ingredients, except the meat, to a food processor and blend until smooth.
- Add the meat and blend again to form a paste.
- Remove the mixture to a bowl and ideally leave in the fridge overnight to allow the meat to tenderise, the flavours to meld and the mixture to firm up.
- Once you are ready to cook the kebabs, form the mixture in to small patties.
- Cook the patties by gently shallow frying, ideally in ghee, for around 8 – 10 minutes per side. Spooning oil over the kebabs as they cook to keep them really moist.
- Serve on roti with some mint and coriander chutney and salad.