Galouti Kebab

Ingredients

• 500 g Minced Lamb (coarse grind, preferably 80% lean)
• 1 leaf Bay Leaf (crushed to fine powder)
• 1 small stick Cinnamon Stick (broken into pieces)
• 2 pods Black Cardamom Pods (seeds only)
• 4 pods Green Cardamom Pods (seeds only)
• 2 Dried Green Chilies (seeds removed optional)
• pinch Nutmeg (freshly grated)
• pinch Mace (ground)
• 5 Peppercorns (whole)
• 1 tsp Poppy Seeds
• 2 Cloves
• 2 tbsp Dried Onions (powdered)
• 4 cloves Garlic (peeled)
• 1 inch piece Ginger (roughly chopped)
• 1 tsp Chili Powder
• 30 g Raw Papaya (with skin, finely chopped; enzyme papain tenderizes meat)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 large Egg (room temperature)
• 1.5 tsp Salt (adjust to taste)
• 2 tbsp Roasted Gram Flour (Besan) (roasted)
• 2 tbsp Vegetable Oil (for pan‑frying)
• 1 Lemon (cut into wedges; juice for drizzling)
• 1 small Onion (thin rings for garnish)
• handful Fresh Mint Leaves (stems removed)

Instructions

1. Grind Whole Spices and Aromatics

   Add bay leaf, cinnamon, black cardamom seeds, green cardamom seeds, dried green chilies, nutmeg, mace, peppercorns, poppy seeds, cloves, dried onions, garlic, ginger, chili powder, and raw papaya into the spice grinder. Grind to a very fine, smooth paste.

   Time: PT10M

2. Add Fresh Herbs and Egg

   Transfer the spice paste to a mixing bowl, stir in chopped coriander leaves, then crack in the egg and mix until fully incorporated, creating a glossy, cohesive mixture.

   Time: PT2M

3. Fine‑Grind the Minced Meat

   If the minced lamb is coarse, place small portions into a food processor or meat grinder and pulse until the texture is fine and almost paste‑like.

   Time: PT5M

4. Season the Meat with Salt

   Place the finely ground meat in the mixing bowl, sprinkle salt over it, and massage with clean hands for 2‑3 minutes until the meat releases a little moisture.

   Time: PT2M

5. Combine Spice Paste with Meat

   Add the prepared spice‑egg paste to the salted meat. Using your hands, knead and massage for about 5‑6 minutes until the mixture is uniformly dark, smooth, and slightly sticky.

   Time: PT8M

6. Incorporate Roasted Gram Flour

   Sprinkle roasted gram flour over the meat mixture and knead for another 2 minutes to bind the kebabs and absorb any excess moisture.

   Time: PT2M

7. Shape and Chill

   With lightly oiled hands, scoop about 1‑2 tbsp of the mixture and shape into flat, round patties (approximately 2‑inch diameter). Place them on a plate, cover, and refrigerate for 10 minutes to set.

   Time: PT15M

8. Pan‑Fry the Kebabs

   Heat vegetable oil in a pan over medium heat. Gently place the chilled kebabs in the oil and fry for about 1 minute on each side, until a golden‑brown crust forms but the interior remains soft.

   Time: PT5M

   Temperature: Medium heat

9. Garnish and Serve

   Transfer the fried kebabs to a serving platter. Drizzle a few drops of fresh lemon juice, scatter thin onion rings, and garnish with fresh mint leaves.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

5 g

Fat

18 g

Fiber

1 g