galouti kebab recipe

Ingredients

• 0.5 kg Minced Lamb (lean, freshly minced)
• 50 g Raw Papaya (peeled and grated, used as natural tenderizer)
• 1 tsp Salt (adjust to taste)
• 1 large Onion (finely chopped)
• 7 pieces Green Chilies (finely chopped, seeds removed for milder heat)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Red Chili Powder
• 0.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Chaat Masala
• 2.5 tbsp Galouti Kebab Masala (homemade blend or store‑bought)
• 1 tbsp Ghee (softened)
• 2 tbsp Vegetable Oil (for shallow frying)

Instructions

1. Tenderize the meat with papaya

   In a food processor combine the minced lamb, grated raw papaya and 1 tsp salt. Pulse until the papaya is evenly distributed, then transfer to a bowl, cover, and refrigerate overnight.

   Time: PT15M

2. Remove excess moisture

   The next morning, give the mixture a quick second grind, then place it in a sieve and press gently to squeeze out any liquid. Discard the liquid.

   Time: PT5M

3. Add aromatics and spices

   To the meat, add the finely chopped onion, green chilies, coriander leaves, ginger‑garlic paste, lemon juice, red chili powder, coriander powder, garam masala, chaat masala, galouti kebab masala, and a tablespoon of softened ghee. Mix thoroughly with clean hands until the mixture becomes sticky and uniformly colored.

   Time: PT10M

4. Rest the mixture

   Cover the bowl and let the spiced meat rest for 15 minutes at room temperature. This allows the flavors to meld and the texture to firm up slightly.

   Time: PT15M

5. Shape the kebabs

   Lightly oil your hands with a few drops of vegetable oil. Take a small portion (about 30‑40 g) and pat it into a flat, round patty about 1 cm thick. Place the shaped kebabs on a tray.

   Time: PT5M

6. Shallow fry

   Heat 2 tbsp vegetable oil in a frying pan over medium heat (≈180°C). Gently place the kebabs, cooking 2‑3 minutes per side until golden brown and crisp on the edges. Transfer to a paper‑towel‑lined plate to drain excess oil.

   Time: PT15M

   Temperature: 180°C

7. Serve

   Serve the Galouti Kebabs hot with mint‑yogurt chutney, sliced onions, and lemon wedges.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

15 g

Carbohydrates

3 g

Fat

14 g

Fiber

0.5 g