Awadhi · serves 2

Galouti Kebab

Melts on contact. The most impressive thing you can put on a plate.

60 min A proper cook Non-vegetarian

Ingredients

  • 600g mutton mince, finely ground twice
  • 2 tbsp raw papaya paste
  • 1 tbsp ginger-garlic paste
  • 2 tbsp fried onion, crushed
  • 1 tbsp roasted besan
  • 1 tsp garam masala
  • 1/2 tsp cardamom powder
  • Pinch of nutmeg and mace
  • 4 tbsp ghee
  • 1 piece charcoal

Method

  1. Raw papaya paste is the tenderiser and it is not optional — it's what makes these melt. Don't exceed 2 tbsp or the mince turns to paste.
  2. Mix everything, rest in the fridge 2 hours.
  3. Smoke it: bowl in the centre, hot coal, spoon of ghee, cover 5 minutes.
  4. Shape into small thin discs with wet hands. They are deliberately fragile.
  5. Ghee in a flat pan on medium-low. Slide them in and do not move them for 3 minutes.
  6. Turn once, very gently, with a wide spatula. Ulte tawe ka paratha, onion, lemon.

Questions people ask about Galouti Kebab

How long does Galouti Kebab take?

About 60 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Galouti Kebab?

Raw papaya paste is the tenderiser and it is not optional — it's what makes these melt. Don't exceed 2 tbsp or the mince turns to paste.

What can I use instead of mutton in Galouti Kebab?

Use chicken thighs, but halve the cooking time. Jackfruit works for a vegetarian version and holds up to long cooking.

Can I make Galouti Kebab ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Galouti Kebab vegetarian?

Yes. Replace the mutton with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Galouti Kebab?

Ulte tawe ka paratha, onion, lemon. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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