Galouti Kebab
Minced mutton kebabs so soft they collapse on the tongue, from the Nawab's kitchen
Allergens in Galouti Kebab: milk, tree nuts.
Ingredients
Quantities for 4.
- 500g, finely minced twice Mutton
- 2 tbsp paste Raw Papayathe tenderiser that gives galouti its name
- 4 tbsp Ghee
- 2, sliced and fried till brown (birista) Onion
- 2 tbsp, ground Cashew
- 1 tsp Garam Masala
- 1/4 tsp Mace
- a scraping Nutmegoptional
- 4, ground Cardamom
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- a pinch in warm milk Saffronoptional
- 1 tbsp, roasted Besanonly if the mix will not holdoptional
- to taste Salt
Cookware
stovetop, tawa, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Galouti was reputedly made for a Nawab who had lost his teeth, so texture is the whole point: the mince must be ground to a paste, not merely chopped.
- Raw papaya paste is the tenderiser. Do not overdo it or the meat turns mushy, and do not marinate longer than an hour.
Method
- Blend the mince to a smooth paste with the papaya, ginger and garlic. Rest 45 minutes, refrigerated.
- Fry the sliced onion in ghee until deep brown, drain, cool and crush to a powder. This birista carries most of the sweetness.Browned, not burnt. Bitter birista ruins the kebab.
- Work the birista, ground cashew, garam masala, mace, nutmeg, cardamom, saffron milk and salt into the mince. It should be soft but hold a shape; add the roasted besan only if it will not.
- Chill the mix 30 minutes, then shape into flat discs about 6cm across and 1cm thick.
- Fry on a tawa in ghee over low-medium heat, 3-4 minutes a side. Turn once and gently, they are fragile.Low heat: high heat sets a crust before the centre cooks.
- Serve immediately with ulte tawe ka paratha or plain sheermal.
Safe temperatures: Minced meat is done at 71°C / 160°F all the way through. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Best straight from the pan. The raw mix keeps 24 hours refrigerated and shapes better cold; cooked kebabs reheat poorly and dry out.
Nutrition Medium estimate
One serving of Galouti Kebab (220 g) is about 340 calories, or 155 calories per 100 g.
High protein: 29 g a serving, 34% of the calories
| Per serving220 g | Per 100 g | |
|---|---|---|
| Calories | 340 kcal | 155 kcal |
| Protein | 29.0 g | 13 g |
| Carbohydrate | 12.6 g | 6 g |
| of which sugars | 3.9 g | 2 g |
| Fibre | 2.2 g | 1 g |
| Fat | 19.4 g | 9 g |
| of which saturated | 9.5 g | 4 g |
| of which unsaturated | 8.3 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.