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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.
For 4 servings
Prepare and Marinate the Mince (4 hours+)
Add Binders and Aromatics (5 minutes)
Infuse with Smoke (Dhungar Method) (15 minutes)
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.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 469.48 calories per serving with 23.69g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Shape and Fry the Kebabs (15-20 minutes)
Serve
Replace the mutton mince with an equal amount of boiled and mashed raw banana, yam (jimikand), or jackfruit. You may need to adjust the amount of besan to get the right binding consistency.
Use finely minced chicken thigh meat instead of mutton. Since chicken is less tough, you can reduce the amount of papaya paste by half and decrease the marination time to 1-2 hours.
Add 1-2 finely chopped green chilies or increase the amount of red chili powder to your preference for a spicier kick.
Mutton is a high-quality protein source, essential for muscle repair, growth, and overall body function.
This dish provides a good amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Spices like ginger and garlic, along with the papain enzyme from raw papaya, can aid in digestion and improve gut health.
This is a common issue due to the kebab's delicate nature. Reasons could be: the mince is not fine enough, the mixture is too wet (too much papaya paste), or not enough binder (besan). Chilling the mixture before shaping helps, as does using a wide spatula and handling them gently.
Raw papaya contains an enzyme called papain, which is crucial for tenderizing the meat to achieve the signature 'melt-in-the-mouth' texture. While you can try other tenderizers like meat tenderizer powder, it will not yield the same authentic result.
Galouti Kebab is a rich, indulgent dish. It is high in protein from mutton, which is good for muscle building. However, it is also high in saturated fat due to the use of mutton with fat and ghee. It should be enjoyed in moderation as part of a balanced diet.
A typical serving of 3 Galouti Kebabs (approximately 140g) contains around 350-450 calories. The exact number can vary based on the fat content of the mutton and the amount of ghee absorbed during frying.
Yes, absolutely. The kebab mixture benefits from a long marination. You can prepare the mixture and keep it refrigerated for up to 24 hours before you plan to fry the kebabs. This actually enhances the flavor.
The Dhungar method is a traditional technique of infusing food with a smoky flavor using hot charcoal. While not strictly necessary for the kebab to be cooked, it is highly recommended as it imparts an authentic, smoky, restaurant-style aroma and taste that is characteristic of Awadhi cuisine.
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