Authentic Melt-in-the-Mouth Galouti Kebab with Mint Chutney
Authentic Melt-in-the-Mouth Galouti Kebab with Mint Chutney
Ingredients
For the Galouti Kebab
- 1 pound lamb mince, finely ground, preferably from leg of lamb
- 1 tablespoon raw papaya paste, from green papaya
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons fried onion paste, from 1 medium onion
- 2 tablespoons chickpea flour, roasted (besan)
- 1 teaspoon kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cardamom powder, green cardamom
- 1/4 teaspoon clove powder
- 1/4 teaspoon mace powder
- 1/2 teaspoon rose water
- 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk
- 1 teaspoon salt, or to taste
- 1/4 cup ghee, for shallow frying
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chilies, or 2, deseeded for less heat
- 1/2 inch ginger, peeled
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin powder, roasted
- 1/4 teaspoon black salt, kala namak
- 1/2 teaspoon granulated sugar
- 2 tablespoons water, or as needed
Instructions
- 1
Prepare the Kebab Mixture: In a large bowl, combine the finely ground lamb mince, raw papaya paste, ginger paste, garlic paste, fried onion paste, roasted chickpea flour, Kashmiri red chili powder, garam masala, green cardamom powder, clove powder, mace powder, rose water, and the saffron soaked in milk. Add salt to taste.
⏱️ 10 min
- 2
Knead the Mixture: Using your hands, thoroughly knead the mixture for about 5-7 minutes until all ingredients are well combined and the mixture becomes smooth and pliable. The papaya paste helps tenderize the meat, so ensure it's evenly distributed.
⏱️ 7 min
- 3
Marinate the Kebab Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the papaya to tenderize the lamb further.
⏱️ 60 min
- 4
Prepare the Mint Chutney: While the kebabs are marinating, combine all the ingredients for the mint chutney (fresh mint leaves, fresh cilantro, green chilies, ginger, garlic clove, lemon juice, roasted cumin powder, black salt, granulated sugar, and water) in a blender or food processor. Blend until a smooth paste is formed. Add more water if needed to achieve desired consistency. Taste and adjust seasoning.
⏱️ 10 min
- 5
Shape the Kebabs: After marination, remove the lamb mixture from the refrigerator. Divide the mixture into 12-15 equal portions. Lightly grease your palms with a little ghee and gently flatten each portion into 1/2-inch thick, round patties (about 2-3 inches in diameter). Be gentle as Galouti kebabs are very delicate.
⏱️ 15 min
- 6
Cook the Kebabs: Heat ghee in a large non-stick skillet or tawa over medium heat. Once the ghee is hot, carefully place the shaped kebabs in the skillet, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min
- 7
Shallow Fry: Shallow fry the kebabs for 2-3 minutes on each side, or until they are golden brown and cooked through. The kebabs should be very tender and melt-in-your-mouth. Adjust heat as needed to prevent burning.
⏱️ 12 min
- 8
Serve: Carefully remove the cooked kebabs from the skillet and drain on a paper towel-lined plate. Serve hot with the prepared mint chutney, sliced red onions, and a squeeze of fresh lemon juice. These are traditionally served with Warqi Paratha or Roomali Roti.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Melt-in-the-Mouth Galouti Kebab with Mint Chutney
For the Galouti Kebab
- 1 pound lamb mince, finely ground, preferably from leg of lamb
- 1 tablespoon raw papaya paste, from green papaya
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons fried onion paste, from 1 medium onion
- 2 tablespoons chickpea flour, roasted (besan)
- 1 teaspoon kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cardamom powder, green cardamom
- 1/4 teaspoon clove powder
- 1/4 teaspoon mace powder
- 1/2 teaspoon rose water
- 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk
- 1 teaspoon salt, or to taste
- 1/4 cup ghee, for shallow frying
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh cilantro, packed
- 1 green chilies, or 2, deseeded for less heat
- 1/2 inch ginger, peeled
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin powder, roasted
- 1/4 teaspoon black salt, kala namak
- 1/2 teaspoon granulated sugar
- 2 tablespoons water, or as needed
Instructions
- 1
Prepare the Kebab Mixture: In a large bowl, combine the finely ground lamb mince, raw papaya paste, ginger paste, garlic paste, fried onion paste, roasted chickpea flour, Kashmiri red chili powder, garam masala, green cardamom powder, clove powder, mace powder, rose water, and the saffron soaked in milk. Add salt to taste.
⏱️ 10 min - 2
Knead the Mixture: Using your hands, thoroughly knead the mixture for about 5-7 minutes until all ingredients are well combined and the mixture becomes smooth and pliable. The papaya paste helps tenderize the meat, so ensure it's evenly distributed.
⏱️ 7 min - 3
Marinate the Kebab Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the papaya to tenderize the lamb further.
⏱️ 60 min - 4
Prepare the Mint Chutney: While the kebabs are marinating, combine all the ingredients for the mint chutney (fresh mint leaves, fresh cilantro, green chilies, ginger, garlic clove, lemon juice, roasted cumin powder, black salt, granulated sugar, and water) in a blender or food processor. Blend until a smooth paste is formed. Add more water if needed to achieve desired consistency. Taste and adjust seasoning.
⏱️ 10 min - 5
Shape the Kebabs: After marination, remove the lamb mixture from the refrigerator. Divide the mixture into 12-15 equal portions. Lightly grease your palms with a little ghee and gently flatten each portion into 1/2-inch thick, round patties (about 2-3 inches in diameter). Be gentle as Galouti kebabs are very delicate.
⏱️ 15 min - 6
Cook the Kebabs: Heat ghee in a large non-stick skillet or tawa over medium heat. Once the ghee is hot, carefully place the shaped kebabs in the skillet, ensuring not to overcrowd it. You may need to cook them in batches.
⏱️ 2 min - 7
Shallow Fry: Shallow fry the kebabs for 2-3 minutes on each side, or until they are golden brown and cooked through. The kebabs should be very tender and melt-in-your-mouth. Adjust heat as needed to prevent burning.
⏱️ 12 min - 8
Serve: Carefully remove the cooked kebabs from the skillet and drain on a paper towel-lined plate. Serve hot with the prepared mint chutney, sliced red onions, and a squeeze of fresh lemon juice. These are traditionally served with Warqi Paratha or Roomali Roti.
⏱️ 1 min