Galouti Kebab
It is said that the Galouti kebabs were first made in the eighteenth century for Asaf-ud-Daula, who was the Nawab Wazir of Oudh. He was fond of trying new and delicious food items, but overindulgence turned him obese. As a result, his health began to worsen, he lost his teeth, but his love for food didn’t fade. So the royal cooks came up with a dish called Galouti Kebabs made with minced meat, spices and were so soft that they didn’t require chewing!
Galouti literally translates as melt in the mouth.
Ingredients
- 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)
Instructions
- 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.
Notes
f you want to really show off and get some flavour in to your kebab mix, the uncooked meat can be ‘smoked’ using the dhungar method.
To do this you will need to heat a 4’’ piece of coal until red hot. You can hold it over a gas burner with tongues to achieve this. Put the meat mixture in a lidded pan with a space in the middle where you put a steel or heatproof cup or small bowl. When your coal is hot put it in the bowl in the centre of the meat. Pour 1tsp of ghee over the coal and immediately put the lid on the pan. Leave for 5 minutes before removing the lid. Your meat will now have taken on a lovely smoky aroma
Tried this recipe?Let us know how it was!