Galouti Kabab Recipe

Ingredients

• 1 kg Mutton (Boneless, trimmed and cut into small pieces for grinding)
• 200 g Mutton Fat (Cleaned and chopped into small cubes)
• 1 tbsp Papaya Paste (Raw papaya puree used as a natural meat tenderizer)
• 1 tbsp Kacri Powder (Traditional Awadhi spice blend (often coriander‑based))
• 1 tbsp Salt (Fine sea salt)
• 1 tbsp Ginger Garlic Paste (Fresh ginger and garlic blended into a smooth paste)
• 1 tsp Black Pepper (whole) (For the roasted spice mix)
• 10 pcs Black Cardamom Pods (Seeds removed before roasting)
• 10 pcs Green Cardamom Pods (Seeds removed before roasting)
• 2 tbsp Dried Rose Petals (Used in spice mix and as garnish)
• 1 tbsp Mace (Javitri) (Ground before adding to spice mix)
• 1 tbsp Stone Flower (Patthar ke Phool) (Also called dagad phool, toasted before grinding)
• 9 pcs Cloves (Whole, for the spice mix)
• 4 pcs Long Pepper (Pippali) (Whole, for the spice mix)
• 1 tsp Shahi Jeera (Black Cumin) (Toasted lightly before grinding)
• 1 tsp Poppy Seeds (Khuskhus) (Toasted lightly)
• 1 tsp Cumin Seeds (Toasted lightly)
• 2 inches Saffron Strands (Soaked in warm water before use)
• 1 tbsp Red Chili Powder (Kashmiri red chili powder preferred for color)
• 1 tsp Smoked Chili Powder (Optional, adds depth)
• 2 tbsp Kasuri Methi Powder (Dried fenugreek leaves, crushed)
• 2 tbsp Desi Ghee (Clarified butter, for richness)
• 2 tbsp Fried Onion Paste (Deep‑fried onions blended into a smooth paste)
• 1 tbsp Cashew Paste (Roasted cashews ground to a fine paste)
• 2 tbsp Roasted Chickpea Flour (Besan) (Roasted lightly before adding)
• 1 tsp Rose Water (Adds subtle floral aroma)

Instructions

1. Marinate the Mutton

   Place the mutton pieces in a large bowl, add the chopped mutton fat, papaya paste, kacri powder, salt and ginger‑garlic paste. Mix thoroughly, then cover and refrigerate for at least 1 hour.

   Time: PT1H

2. Roast Whole Spices

   In a non‑stick pan over medium heat, add black pepper, black cardamom seeds, green cardamom seeds, dried rose petals, mace, stone flower, cloves, long pepper, shahi jeera, poppy seeds and cumin seeds. Roast until fragrant and lightly browned, about 5‑7 minutes.

   Time: PT7M

   Temperature: Medium heat

3. Grind the Roasted Spices

   Transfer the roasted spices to a mortar and pestle (or spice grinder) and grind to a fine powder.

   Time: PT2M

4. Grind the Marinated Meat

   Using a meat grinder, pass the marinated mutton and fat through the grinder twice for a smooth mince.

   Time: PT5M

5. Prepare Auxiliary Pastes

   Fry thinly sliced onions until deep brown, then blend into a paste (2 tbsp). Roast cashews lightly and grind into a smooth paste (1 tbsp). Roast chickpea flour (besan) briefly and set aside.

   Time: PT20M

   Temperature: Medium heat

6. Combine All Ingredients

   In the mixing bowl, combine the ground meat, roasted spice powder, saffron water, red chili powder, smoked chili powder, kasuri methi, desi ghee, fried onion paste, cashew paste, roasted chickpea flour, rose water and a splash of water if needed. Mix vigorously for 5‑7 minutes until the mixture becomes sticky and glossy.

   Time: PT5M

7. Set Up the Dum (Smoke) Chamber

   Place a small bowl of hot charcoal in the center of a wide, shallow pan. Add a few whole cloves, a pinch of saffron strands and a drizzle of ghee over the charcoal. Quickly cover the kebab mixture (still in the bowl) with a tight‑fitting lid.

   Time: PT5M

8. Steam (Dum) the Kebab Mixture

   Allow the kebab mixture to steam over the charcoal smoke for 10 minutes on low heat. The color will change from bright red to a pale ivory, indicating the meat is cooked through.

   Time: PT10M

   Temperature: Low heat

9. Heat the Steel Tawa

   Place the thick steel tawa on a low flame, let it warm for 2‑3 minutes, then drizzle 1‑2 tbsp desi ghee and spread evenly.

   Time: PT5M

   Temperature: Low heat

10. Fry the Kebabs

    Using wet hands, take portions of the kebab mixture and gently shape them into flat, oval patties (about 2 cm thick). Place on the hot tawa, press lightly, and cook for 4‑5 minutes each side on medium heat until golden brown and crisp. Flip carefully to retain shape.

    Time: PT12M

    Temperature: Medium heat

11. Garnish and Serve

    Transfer the cooked kebabs to a serving platter, drizzle a little melted ghee, and garnish with fresh rose petals. Serve hot with room‑temperature naan or saffron rice.

    Time: PT2M

Nutrition Facts

Calories

875

Protein

60 g

Carbohydrates

15 g

Fat

55 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mutton: Lamb meat
• Instead of Mutton Fat: Beef tallow
• Instead of Papaya Paste: Pineapple juice
• Instead of Kacri Powder: Coriander powder
• Instead of Salt: Kosher salt
• Instead of Ginger Garlic Paste: Garlic paste + ginger paste
• Instead of Black Pepper (whole): Ground black pepper
• Instead of Black Cardamom Pods: Green cardamom
• Instead of Green Cardamom Pods: Cardamom powder
• Instead of Dried Rose Petals: Edible rose petals
• Instead of Mace (Javitri): Nutmeg
• Instead of Cloves: Allspice
• Instead of Long Pepper (Pippali): Black pepper
• Instead of Shahi Jeera (Black Cumin): Cumin seeds
• Instead of Poppy Seeds (Khuskhus): Sesame seeds
• Instead of Cumin Seeds: Cumin powder
• Instead of Saffron Strands: Turmeric for color
• Instead of Red Chili Powder: Paprika
• Instead of Smoked Chili Powder: Regular chili powder
• Instead of Kasuri Methi Powder: Fenugreek leaves
• Instead of Desi Ghee: Unsalted butter
• Instead of Fried Onion Paste: Onion powder
• Instead of Cashew Paste: Almond paste
• Instead of Roasted Chickpea Flour (Besan): Gram flour
• Instead of Rose Water: Water

Equipment Needed

• Large Mixing Bowl
• Non‑Stick Pan
• Mortar and Pestle or Spice Grinder
• Meat Grinder
• Thick Steel Tawa (griddle)
• Charcoal
• Small Heat‑Proof Bowl (optional)
• Spatula / Tongs
• Kitchen Scale (optional)
• Whisk (optional)

Critical Steps — Do Not Skip

• Marinate the mutton for at least 1 hour to ensure tenderness.
• Grind the meat twice for a fine, smooth texture.
• Roast and grind whole spices to a fine powder for authentic aroma.
• Achieve proper dum (smoke) using hot charcoal and a tight lid.
• Cook kebabs on low to medium flame to avoid burning and retain juiciness.

Chef Tips from the Video

• Use freshly roasted whole spices; they provide a brighter flavor than pre‑ground store‑bought powders.
• A copper tawa gives the most authentic taste, but a thick steel tawa works well if copper is unavailable.
• When shaping kebabs, keep your hands slightly wet to prevent the mixture from sticking.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.

Freezer: Freeze uncooked kebab mixture in a sealed bag for up to 1 month; thaw before shaping and cooking.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat overnight for deeper flavor.
• Grind the meat a day ahead and keep it refrigerated; shape kebabs just before cooking.
• The roasted spice powder can be prepared in bulk and stored in an airtight jar for up to 3 months.

Frequently Asked Questions