Mutton Galouti Kebab

Name: Mutton Galouti Kebab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: awadhi
Ingredients: 500 g mutton (boneless, finely minced); 2 pcs onion (medium, finely sliced); 2 tbsp ghee; 2 tbsp raw papaya (peeled and grated); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 1 tbsp gram flour (lightly roasted); 1 pinch red chili powder; 0.5 tsp garam masala; 1 pinch cumin powder; 1 pinch black pepper (freshly ground); 3 pcs green cardamom (seeds powdered); 3 pcs cloves (powdered); 1 inch cinnamon (powdered); 0.5 tsp salt; 1 tbsp lemon juice

RATING

4.6/5(135)

TASTE SCORE

10/10

Melt-in-the-mouth kebabs made with finely minced mutton, browned onion, warm spices, and a little raw papaya for tenderness. These Lucknow-style patties are gently pan-cooked until lightly crisp outside and soft within.

PREP

25m

COOK

20m

SERVES

1 PIECE

226 cal

SERVINGS

METHOD · 6 STEPS

saute · ~12 min
Cook the onions until deep golden.
1.Heat 1 tbsp ghee in a pan over medium heat.
2.Add the sliced onion and cook, stirring often, until deep golden and evenly browned, 10-12 minutes.
3.Cool slightly, then crush or finely chop the browned onion.
TIPKeep the heat medium so the onion browns slowly without turning bitter.
mix · ~5 min
Make the kebab mixture.
1.Add the minced mutton to a wide bowl.
2.Mix in the browned onion, raw papaya, ginger-garlic paste, green chili, coriander leaves, mint leaves, and roasted gram flour.
3.Add red chili powder, garam masala, cumin powder, black pepper, powdered cardamom seeds, powdered cloves, powdered cinnamon, salt, and lemon juice.
4.Mash and mix well until the mixture feels sticky and well combined.
rest · ~20 min
Rest the kebab mixture.
Cover and refrigerate the mixture for 20 minutes so the papaya tenderizes the mutton and the flavors settle.
TIPDo not rest it too long or the mixture can become too soft to shape neatly.
prep · ~4 min
Shape small patties.
Divide the mixture into 8 equal portions and shape into thin, flat patties with lightly greased hands.
fry · ~8 min
Cook the kebabs gently on a pan.
1.Heat the remaining 1 tbsp ghee in a heavy pan over low to medium heat.
2.Place the patties in the pan without crowding.
3.Cook for 3-4 minutes on the first side until lightly browned.
4.Flip carefully and cook the other side for 3-4 minutes until the kebabs are cooked through and soft inside.
TIPThese kebabs are delicate, so flip them only after the first side sets well.
serve
Serve the kebabs hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden, not just soft; that color gives the kebabs their signature sweetness and depth.
2
Use very finely minced mutton or pulse it briefly so the patties hold together and get the classic melt-in-mouth texture.
3
Do not overdo the raw papaya; too much or too long a rest can make the mixture mushy and hard to shape.
4
If the mixture feels loose after resting, chill it for 10 more minutes before shaping the patties.
5
Shape the kebabs thin and flat so they cook through gently before the outside becomes too dark.
6
Cook on low to medium heat in a heavy pan; high heat can toughen the mutton and burn the delicate spices.
7
Flip only once the first side is set, using a thin spatula, because galouti kebabs are softer than regular kebabs.