Galawati Kebab

Ingredients

• 500 g Mutton Mince (Rump) (finely minced, preferably from the back leg)
• 100 g Kidney Fat (trimmed and cut into small pieces; should be about 20% of total meat weight)
• 2 tbsp Brown Onion (ground into a smooth paste)
• 2 tbsp Cashew Nuts (soaked and ground into a paste)
• 1 tbsp Ghee (clarified butter, for richness and colour)
• 1 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
• 100 g Raw Papaya (with skin) (grated with skin; acts as the tenderiser (galawat))
• 1 tsp Betel Leaf Root (dried and ground)
• 1 tsp Vetiver Root (dried and ground)
• ½ tsp Long Pepper (Pippali) (ground)
• ½ tsp All‑Spice (Kabab Chini) (ground)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Cumin Seeds (roasted and ground)
• ¼ tsp Stone Flower (Dagad Phool) (dried, ground)
• a few threads Saffron (optional, for aroma and colour)
• pinch Sea Foam (Samudri Jhaag) (optional, calcium carbonate from sea‑foam, used in Lucknow cuisine)
• 2 tbsp Flax Seeds (toasted lightly)
• 1 Radish (medium, grated and excess water squeezed out)
• 2 tbsp Plain Yogurt (Curd) (for the chutney, to bind)
• 4 Paratha (store‑bought or homemade, to serve)

Instructions

1. Prepare Meat and Fat

   Combine the mutton mince and kidney fat in a large mixing bowl. Using a food processor, grind them together until the mixture is ultra‑fine and the fat is well incorporated.

   Time: PT10M

2. Make Aromatic Pastes

   Grind brown onion, soaked cashew nuts, and ginger‑garlic paste separately into smooth pastes. Set aside.

   Time: PT5M

3. Prepare the Raw Papaya Tenderiser (Galawat)

   Peel a small raw papaya, keep the skin on, and grate it finely together with the skin. This will act as the natural meat tenderiser.

   Time: PT5M

4. Create the Galawat Spice Blend

   Sun‑dry (or lightly toast) betel leaf root, vetiver root, long pepper, all‑spice, black pepper, cumin, stone flower, and saffron. Grind everything into a fine powder. Add a pinch of sea foam if available.

   Time: PT5M

5. Combine All Ingredients

   Add the onion paste, cashew paste, ginger‑garlic paste, ghee, raw papaya paste, and the spice blend to the minced meat. Using the palm of your hand, knead vigorously until the mixture becomes smooth, glossy and starts to feel slightly sticky.

   Time: PT10M

6. Rest the Kebab Mixture

   Cover the bowl with plastic wrap and let the mixture rest at room temperature for at least 30 minutes. If you used less papaya, extend resting to 1 hour.

   Time: PT30M

7. Prepare Flax Seed & Radish Chutney

   Toast flax seeds lightly, then coarsely crush with black pepper. Grate the radish, squeeze out excess water using a muslin cloth, and mix with the crushed flax seeds, a pinch of salt, and yogurt to bind.

   Time: PT10M

8. Cook the Kebabs

   Heat a heavy‑bottomed skillet over a very low flame. Add a drizzle of ghee. Take portions of the kebab mixture with a spoon, gently ‘throw’ them onto the skillet, and spread slightly. Fry slowly, turning once, until the kebabs are golden and cooked through (about 5‑6 minutes per side).

   Time: PT10M

   Temperature: Low flame

9. Serve

   Serve the hot Galawati Kebabs on a platter with warm parathas, the flax seed & radish chutney on the side, and a sprinkle of fresh coriander if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

2g