Originating from the royal kitchens of Lucknow, these kebabs are legendary for their melt-in-the-mouth texture. Finely minced mutton is marinated with papaya and a secret blend of spices, then pan-fried in ghee until golden. An unforgettable Awadhi delicacy.
Tender mutton pieces slow-cooked in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai dish perfect for special occasions, best enjoyed with naan or pulao.
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
About Galouti Kebab, Mutton Korma and Saffron Sheermal
Melt-in-mouth Galouti Kebabs and creamy Mutton Korma – a protein-packed, soul-satisfying indulgence!
This awadhi dish is perfect for dinner. With 1866.96 calories and 113.49000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp
Garam Masala
1 tsp Rose Water
0.5 tsp Kewra Water
10 strands Saffron
1 tbsp Milk (Warm, for soaking saffron)
1 piece Charcoal (Small piece for smoking)
1 pc Clove (For smoking (Dhungar method))
Instructions
1
Prepare and Marinate the Mince (4 hours+)
Ensure the mutton mince is extremely fine. If necessary, pulse it in a food processor for 20-30 seconds until it forms a smooth, pasty consistency.
In a large mixing bowl, combine the mutton mince, raw papaya paste, ginger paste, garlic paste, crushed fried onions, salt, red chili powder, and garam masala.
Using your hands, mix thoroughly for 3-4 minutes, kneading the mixture to ensure the spices are evenly distributed and the mince is well-tenderized.
Cover the bowl with plastic wrap and refrigerate to marinate for a minimum of 4 hours, or preferably overnight for the most tender, melt-in-the-mouth texture.
2
Add Binders and Aromatics (5 minutes)
In a small bowl, soak the saffron strands in 1 tbsp of warm milk for 10 minutes.
Remove the marinated mince from the refrigerator. Add the roasted besan (chickpea flour), saffron-infused milk, rose water, and kewra water to the mixture.
Mix again until all the new ingredients are fully incorporated. The final mixture should be very soft and pliable.
3
Infuse with Smoke (Dhungar Method) (15 minutes)
Make a small well in the center of the kebab mixture and place a small steel bowl or a piece of onion skin in it.
Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal into the small bowl. Place the clove on top of the charcoal.
Drizzle 1 tsp of ghee over the hot charcoal. It will immediately begin to smoke profusely.
Quickly cover the main bowl with a tight-fitting lid to trap the smoke. Let the mixture infuse for 10-15 minutes.
After the time is up, carefully remove the lid (away from your face) and discard the bowl with the charcoal.
4
Shape and Fry the Kebabs (15-20 minutes)
Lightly grease your palms with a little oil or ghee. Take a lemon-sized portion of the mixture and gently flatten it into a round patty, about 2 inches in diameter and 1/2 inch thick. The mixture is very delicate, so handle with care.
Heat 4 tbsp of ghee in a heavy-bottomed, non-stick pan over medium heat. The ghee should be hot but not smoking.
Carefully place the shaped kebabs into the hot ghee, ensuring not to overcrowd the pan. Work in batches if necessary.
Fry for 3-4 minutes on the first side until a rich, golden-brown crust forms. Do not move them around too much.
Using a wide, thin spatula, gently flip the kebabs and cook for another 3-4 minutes on the other side until cooked through.
Remove the cooked kebabs and place them on a plate lined with paper towels. Repeat the process with the remaining mixture, adding more ghee to the pan if needed.
5
Serve
Serve the Galouti Kebabs immediately while they are hot and tender.
They are best enjoyed with ulte tawe ka paratha, mint chutney, and thinly sliced onions sprinkled with lemon juice.
4
Serving size: 1 serving
1018cal
72gprotein
38gcarbs
68gfat
Ingredients
750 g Mutton (bone-in, from leg or shoulder, cut into 2-inch pieces)
1 cup Curd (full-fat, whisked until smooth)
2 tbsp Ginger-Garlic Paste
3 medium Onion (thinly sliced)
1 cup Vegetable Oil (for frying onions)
4 tbsp Ghee
15 whole Cashew Nuts
10 whole Almonds (optional)
2 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
8 whole Black Peppercorns
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
2 tsp Coriander Powder
0.25 tsp Turmeric Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1 tsp Kewra Water (optional, for fragrance)
2 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, Kashmiri red chili powder, coriander powder, turmeric powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Onion and Nut Pastes
Heat vegetable oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. Do not let them burn.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
Once cool and crisp, crush the birista into a coarse powder using your hands or a grinder (do not add water).
Soak the cashew nuts and almonds in 1/4 cup of hot water for 15 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed.
3
Temper the Whole Spices
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, cloves, and black peppercorns.
Sauté for 30-40 seconds until they release their aroma.
4
Cook the Mutton and Build the Gravy
Carefully add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's browned on all sides.
Reduce the heat to medium-low. Add the crushed onion (birista) and the nut paste. Sauté for 4-5 minutes, stirring constantly, until the raw smell disappears and you see oil separating from the masala.
Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine everything, scraping the bottom of the pot.
5
Slow Cook to Perfection
Bring the gravy to a boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
For Pressure Cooker: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Turn off the heat and allow the pressure to release naturally.
6
Finish and Serve
Once the mutton is cooked, open the lid. Stir in the garam masala and the optional kewra water.
Simmer uncovered for another 2-3 minutes to allow the flavors to meld and the gravy to thicken slightly.
Garnish with freshly chopped coriander leaves. Let the korma rest for 10 minutes before serving. This allows the flavors to settle and deepen.
