Mutton Galauti Kabab (Galawati Kabab)

This is famous kabab of South Asia and is part of the Mughlai Cuisine. It is said that the recipe originated in Lucknow and is supposed to have more than 100 aromatic spices. The story goes that when Nawab Wajid Ali Shah of Lucknow became very old and lost his teeth, he invited his cooks and asked them to create a dish which he can enjoy without his teeth and thus Galauti kabab was born.

Galauti means “melts (in mouth)” and if made well it actually does that. It’s easy to make and 1 Kg of Minced Meat is enough to make galauti Kababs for a 4-6 people.

There are different ways of making the galauti kababs, they differ in some ingridients, but the main this that is needed is Minced Lamb Meat (You can use chicken but you might have to compromise on the great taste) and green papaya. Papaya tenderises the meat.

The recipe below is the one used by me.

INGREDIENTS

1 kg lamb very finely minced

1 tbsp ginger paste

½ Cup onion Paste

2 tbsps garlic paste

2 tbsps butter

5 tbsps raw papaya paste

1/2 tsp red chilli powder

1/4 tsp mace powder

1 tbsps Garam Masala

2 tbsps of curd

4 tbsps bengal gram flour, lightly roasted

1 Egg

1 tbsps of coconut powder/ crushed coconut

Salt to taste

3 tbsps oil/ghee to fry the kababs

PREPARATION

Add all the ingredients (except the ghee) to the mince meat and mix well into a dough. Refrigerate the whole mix for 3 to 4 hours or overnight.

Remove the mix from the refrigerator and form into patties. Refrigerate again for half an hour to set the patties so that they don’t break when frying.  Heat the ghee on a heavy-bottomed skillet (on a medium flame) and fry the kababs till golden on both sides.

Cool on paper towels. Serve with Mint Dip and lemons.