Galouti Kebab
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Experience the height of culinary craftsmanship with the legendary Galouti Kebab, a dish so delicate it was famously designed to melt in the mouth without the need for chewing. This authentic Mutton Galouti Kebab recipe is the pride of Lucknow, featuring a "pate-like" texture achieved through multiple rounds of fine mincing and a generous infusion of kidney fat. If you are searching for a spicy yet butter-soft Galouti kebab, the secret lies in the Gulel or the complex mixture of over 150 aromatic spices and the essential use of raw papaya as a natural tenderizer. Many food connoisseurs cherish this homemade Lucknowi kebab for its signature smoky aroma, traditionally achieved through the Dhungar (charcoal smoking) technique. Best served on a saffron-infused Ulte Tawe Ka Paratha, this authentic smoked mutton kebab remains a timeless symbol of royal Awadhi hospitality.
Ingredients
Cooking Instructions
Tips & Secrets
- Using raw papaya paste is the absolute secret to achieving the signature melt-in-the-mouth texture.
- The meat must be ground multiple times; any whole fibers will prevent the kebab from being truly 'Galouti'.
- Roasted besan acts as a binder that keeps the delicate patties together without affecting flavor.
- The 'Dhungar' smoke method is crucial for providing the authentic Awadhi aroma found in royal kitchens.
Nutritional Information(Per 1 serving)
280 kcal
18g
20g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.