Easy Galouti Kebab

Ingredients

• 750 g Mutton Mince (freshly ground, preferably with a little fat)
• 200 g Mutton Fat (trimmed and diced)
• 3.5 tbsp Raw Papaya Paste (unripe papaya pureed, acts as natural meat tenderizer)
• 1 tsp Ginger Paste (freshly ground)
• 1 tsp Garlic Paste (freshly ground; green color is fine)
• 0.5 tsp Turmeric Powder (adds color and earthiness)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 2 tbsp Roasted Gram Flour (also called roasted besan, helps bind)
• 1 tbsp Special Garam Masala (homemade or store‑bought; adds depth)
• 2 medium Fried Onions (fried until golden, then crushed)
• 2.5 tbsp Crushed Fried Onions (from the fried onions, ground in mortar)
• 1 tsp Salt (or to taste)
• 1 tbsp Ghee (for smoking the mixture)
• 0.5 cup Ghee (for frying kebabs)
• 1 small Charcoal Piece (hot, for smoky fragrance)

Instructions

1. Gather and Measure Ingredients

   Measure all ingredients, keep them within easy reach, and pre‑heat a small pan for the charcoal later.

   Time: PT5M

2. Fry Onions

   Heat a little oil in a pan over medium heat, add the sliced onions and fry until golden brown. Set aside to cool.

   Time: PT10M

   Temperature: medium heat

3. Crush Fried Onions

   Transfer the fried onions to a mortar and pestle and grind to a fine paste.

   Time: PT2M

4. Combine and Mash Kebab Mixture

   In a large mixing bowl combine mutton mince, diced fat, raw papaya paste, ginger paste, garlic paste, turmeric, red chili powder, roasted gram flour, special garam masala, crushed fried onions and salt. Mash vigorously with hands until the mixture becomes sticky, stringy and well‑combined.

   Time: PT10M

5. Smoke Mixture with Charcoal

   Place a small hot charcoal piece in the centre of the meat mixture, drizzle 1 tbsp ghee over it, cover the bowl tightly and let sit for 5‑10 minutes to infuse a subtle smoky aroma.

   Time: PT7M

6. Rest the Mixture

   Leave the covered bowl at room temperature for about 30 minutes. This rest allows the flavors to meld and the meat to further tenderize.

   Time: PT30M

7. Shape Kebabs

   Take small portions (about the size of a walnut), roll them gently between your palms to form oval‑shaped kebabs. No need for perfect uniformity.

   Time: PT5M

8. Heat Ghee on Tawa

   Add 0.5 cup ghee to a hot tawa, let it melt and become shimmering but not smoking.

   Time: PT3M

   Temperature: medium heat

9. Fry Kebabs

   Place the kebabs on the hot tawa. Cook on medium‑low flame for about 5 minutes on each side, flipping gently, until the exterior is golden and the interior is fully cooked.

   Time: PT10M

   Temperature: medium-low heat

10. Serve

    Transfer the kebabs to a serving plate and serve hot with pudina chutney, onion rings, and naan or kulcha.

    Time: PT2M

Nutrition Facts

Calories

894

Protein

38g

Carbohydrates

5g

Fat

60g

Fiber

1g

Ingredient Substitutions

• Instead of Mutton Mince: Ground lamb
• Instead of Mutton Fat: Beef fat, Chicken fat
• Instead of Raw Papaya Paste: Papaya enzyme powder, 1 tsp meat tenderizer
• Instead of Ginger Paste: Finely grated ginger
• Instead of Garlic Paste: Minced garlic
• Instead of Turmeric Powder: Ground turmeric
• Instead of Red Chili Powder: Paprika, Kashmiri chili powder
• Instead of Roasted Gram Flour: All‑purpose flour (gluten), Chickpea flour (raw)
• Instead of Special Garam Masala: Regular garam masala
• Instead of Fried Onions: Onion powder, Caramelized onions
• Instead of Crushed Fried Onions: Onion paste
• Instead of Salt: Sea salt
• Instead of Ghee: Clarified butter, vegetable oil (less flavor)
• Instead of Ghee: Clarified butter, vegetable oil
• Instead of Charcoal Piece: Smoked wood chips (in a small metal pouch)

Equipment Needed

• Mixing Bowl
• Mortar and Pestle
• Tawa (Flat Griddle) or Skillet
• Small Heat‑proof Pan for Charcoal (optional)
• Spatula
• Measuring Spoons
• Kitchen Scale
• Ladle or Large Spoon

Critical Steps — Do Not Skip

• Mashing the meat mixture until it becomes sticky and stringy.
• Smoking the mixture with hot charcoal for a subtle smoky flavor.
• Frying the kebabs on medium‑low flame to ensure they cook through without burning.

Chef Tips from the Video

• Use fresh raw papaya paste for the best tenderizing effect.
• A small piece of hot charcoal gives authentic smoky fragrance without overwhelming the kebabs.
• Keep the flame low during frying; a gentle cook yields a juicy interior.

Troubleshooting

Storage

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

Freezer: Freeze uncooked kebab mixture in portioned balls for up to 2 months; fry directly from frozen.

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

Make-Ahead Tips

• Prepare the kebab mixture a day ahead and refrigerate; the flavors improve.
• Freeze shaped kebabs and fry them directly from frozen for a quick meal.

Frequently Asked Questions