Updated: Jul 18
Did you ever think or tried to check out how exactly Mutton Galouti Kebab came into existence? Any story of toothless Nawab Saab who craved to eat Mutton Kebab that should be too tender to melt in his mouth. Well, Cravings are for real and let’s know what exactly is Galouti Kebab and how the Galouti Kebab Recipe was invented.
With its intriguing origin story and the culinary genius of the Aw,adhi royal chefs, Mutton Galouti Kebab has earned its place as a true gem of Indian cuisine. This exquisite kebab, born out of Nawab's desire for tenderness, continues to delight food enthusiasts with its unparalleled flavors and heavenly texture. Whether enjoyed as an appetizer or part of a grand feast, the Galouti Kebab offers a sensory experience that transports you to the royal courts of Awadh. Prepare mutton galouti kebab - the legendary dish and savor the taste of history intertwined with culinary finesse.
What is Mutton Galouti Kebab?
Mutton Galouti Kebab, also known as Galawati kebab, is a dish that originated in Lucknow. . Like Lucknowi biryani and Kakori kebab, it is a hallmark of Awadhi cuisine. It is made of minced goat and green papaya. Green Papaya is used to tender the Kebab, which has a unique story.
History of Galouti Kebab
It is said that A Plateful of Lucknowi dish comes with a plateful of stories. And here we are today with the plateful story of Galouti Kebab. The story starts with Nawab Asaf-Ud-Daula who when grew old, had put on some weight and lost his teeth but desired and craved dor meat. So, he instructed his chefs to make kebabs, since he was toothless, they would have to melt in his mouth. That is when Galouti or Galawati Kebaab was invented and when they used Papaya as the tenderiser for the Galawati Kebab, it made the meat so tender, that as soon as the Nawab Saab places the kebab in his mouth, it simply melted in his palate.
Spices Play an Important role while preparing Galouti Kebab Recipe
The bundle of spices that goes into the Galouti Kebab is called Lazzat-e-Taam, or Lazzat-e-Taaus. Earthy spices form the base of the Galouti Kebab, then come spices that lend body and later the aromatic spices which bring the nose.
Galouti Kebab Recipe - Step-By-Step Process
Here is the best Galouti Kebab Recipe that you must try at home.
1/2 kg Mutton Kheema
2 tbsp raw papaya
Salt to taste
1 tbsp ginger
1 tbsp garlic
2 black cardamom
1 tbsp poppy seeds
½ blade mace
6-8 cardamom seeds
1 tsp chilly powder
1 onion browned
1/2 cup coriander leaves
4-5 dried green chilly
3 tsp gram roasted gram flour
Grind bay leaf, black cardamom, peppercorns, cinnamon, dried green chilly, grated nutmeg, cloves, mace, poppy seeds, cardamom seeds, garlic, ginger, chilly powder, fried onion, raw papaya together with the skin.
Add coriander leaves & egg into the paste and stir until it becomes smooth.
Take the meat and add the prepared masala paste.
Evenly mix the paste with the meat.
Add a spoonful of roasted gram flour and mix it evenly and properly.
Take a scoop of the mixture, form a patty shape, and place it on a plate.
Refrigerate the patties for 10 minutes.
In a pan, heat some oil on medium flame, place the kebabs and fry them.
Garnish it with lemon juice, Masala onion rings and fresh mints.
Your Galouti Kebabs are ready to be served! Serve hot with the chutney you love.
Galouti meant 'soft', which melts in the mouth, which was the purpose of making a Galouti Kebab. So, prepare the kebabs with patience and the right process to make them so tender that you can't stop eating them before serving them on the plate. And if you don't get enough time to cook the recipe, you can order the Gelauti Kebab from Charcoal Eats in Mumbai without thinking for another second. Check out the menu at Charcoal Eats and order Galouti Kebab with your favourite beverage and make it a complete meal.