Mutton Galouti Kebab
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Indulge in the legendary "melt-in-the-mouth" experience with Mutton Galouti Kebab, the crown jewel of Awadhi cuisine. Originally crafted for the aging Nawab of Lucknow who could no longer chew meat, this authentic Galouti Kebab recipe is famous for its impossibly silky and pate-like texture. If you are searching for a spicy yet butter-soft mutton kebab recipe, the secret lies in the ultra-fine mince of goat meat blended with kidney fat and a potent natural tenderizer like raw papaya. Many food connoisseurs cherish this homemade Lucknowi kebab for its complex "secret" blend of over 150 spices, including stone flower (pathar ka phool) and sandalwood. Traditionally pan-fried in pure ghee on a wide tawa, these authentic smoked mutton kebabs are best enjoyed with saffron-flavored Ulte Tawe Ka Paratha for a truly regal dining experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Using fresh raw papaya paste is the absolute secret to achieving the traditional melt-in-the-mouth texture.
- The meat must be ground into a fine paste; any remaining chunks will ruin the 'Galouti' consistency.
- Roasted besan acts as an essential binder that keeps the delicate patties together without affecting the royal flavor.
- The 'Dhungar' smoke method provides the authentic rustic aroma found in the heritage kitchens of Lucknow.
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.