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Famous for their melt-in-the-mouth texture, these Awadhi kebabs are made from finely minced mutton and a secret blend of spices. A true royal delicacy that dissolves on the tongue.
For 4 servings
Prepare and Marinate the Mutton
Add Spices and Binder
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Famous for their melt-in-the-mouth texture, these Awadhi kebabs are made from finely minced mutton and a secret blend of spices. A true royal delicacy that dissolves on the tongue.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 563.28 calories per serving with 24.39g of protein, it's a advanced recipe perfect for appetizer or snack or dinner.
Infuse with Smoke (Dhungar Method)
Shape and Fry the Kebabs
Serve Hot
Create a vegetarian version using raw bananas (kacche kele) or jackfruit. Boil, mash, and mix with the same spices, using roasted besan and mashed potatoes as binders.
Substitute mutton with chicken mince. Since chicken is naturally tender, reduce the amount of raw papaya paste by half and decrease the marination time to 1-2 hours.
Adjust the heat by increasing or decreasing the amount of red chili powder. You can also add finely chopped green chilies to the mixture for a sharper heat.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and supporting overall body functions.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia.
The intricate blend of spices like cinnamon, cloves, and cardamom not only provides a royal aroma but also contains antioxidants and compounds with anti-inflammatory properties.
This is a common issue due to the kebab's delicate nature. It can happen if the mixture is too wet (add a little more roasted besan), the mutton is not minced finely enough, or if you flip them too early or aggressively. Ensure a good crust forms before flipping gently with a wide spatula.
Mutton Galouti Kebab is a rich, indulgent dish. It is high in protein from the mutton but also high in saturated fats due to the meat and the use of ghee for frying. It's best enjoyed in moderation as part of a balanced diet.
A single serving of three Mutton Galouti Kebabs contains approximately 450-550 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee absorbed during frying.
Raw papaya paste is the traditional and most effective tenderizer for this kebab. Skipping it will result in a chewier texture. You could try other tenderizers like meat tenderizer powder, but it may alter the authentic taste.
Baking or air-frying is not recommended for Galouti kebabs. The mixture is extremely soft and lacks the structure to hold up in an oven or air fryer. The traditional shallow-frying method in ghee is essential for its signature crust and moist, melt-in-the-mouth interior.
Store any leftover kebabs in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them on a non-stick pan over low heat with a tiny bit of ghee until heated through.