galouti kebab recipe
galouti kebab recipe is a medium Indian recipe that serves 4. 210 calories per serving. Recipe by simple easy cooking with Hina on YouTube.
Prep: 35 min | Cook: 15 min | Total: 1 hr 5 min
Cost: $20.76 total, $5.19 per serving
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
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Minced Lamb: Ground Beef
- Instead of Raw Papaya: Papaya puree, Pineapple chunks
- Instead of Salt: Sea Salt
- Instead of Onion: Shallots
- Instead of Green Chilies: Jalapeño peppers
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
- Instead of Lemon Juice: Lime juice
- Instead of Red Chili Powder: Paprika + a pinch of cayenne
- Instead of Coriander Powder: Ground cumin
- Instead of Garam Masala: Mild curry powder
- Instead of Chaat Masala: Amchur + cumin powder
- Instead of Galouti Kebab Masala: Extra garam masala + a pinch of nutmeg
- Instead of Ghee: Unsalted butter, Vegetable oil
- Instead of Vegetable Oil: Ghee, Canola oil
Equipment Needed
- Food Processor or Meat Grinder
- Large Mixing Bowl
- Sharp Knife
- Cutting Board
- Sieve or Cheesecloth
- Frying Pan (non‑stick or cast iron)
- Spatula
Critical Steps — Do Not Skip
- Draining excess water after the second grind
- Mixing until the mixture becomes sticky and glossy
- Allowing the mixture to rest before shaping
Chef Tips from the Video
- For an extra aromatic touch, add a pinch of roasted nutmeg to the spice blend.
- Serve with a drizzle of rose‑water‑kissed yogurt for a royal Awadhi presentation.
- If you prefer a milder kebab, deseed the green chilies and reduce red chili powder.
Troubleshooting
Kebabs fall apart while frying.
Make sure you have fully drained the water and mixed until the mixture feels sticky. Resting the mixture for at least 15 minutes also helps bind the proteins.
Kebabs are tough instead of soft.
Use fresh papaya or increase the papaya amount slightly. Also, avoid over‑cooking; fry only until golden brown.
Kebabs are too dry.
Add a little more ghee or a tablespoon of yogurt to the mixture before resting to increase moisture.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 2 days. Reheat gently on a skillet.
Freezer: Uncooked shaped kebabs freeze well for up to 1 month. Freeze on a tray, then transfer to a zip‑lock bag.
Room temperature: Do not leave at room temperature for more than 2 hours due to raw meat safety.
Make-Ahead Tips
- The meat can be marinated with papaya and spices up to 24 hours ahead; keep refrigerated.
- Shape the kebabs and freeze them raw; fry directly from frozen, adding an extra minute per side.
Frequently Asked Questions
What is the cultural significance and history of Galouti Kebab in Lucknowi Awadhi cuisine?
Galouti Kebab originated in the royal kitchens of Lucknow during the 19th century, created for the elderly Nawab who could not chew tough meat. The papaya tenderizer and delicate spice blend made the kebab melt in the mouth, becoming a hallmark of Awadhi hospitality.
What are the traditional regional variations of Galouti Kebab in North Indian cuisine?
In addition to the classic lamb version, some Lucknow chefs use beef or a mix of minced meat and finely ground nuts. Variations also include adding saffron-infused milk or rose water for extra fragrance, especially in festive preparations.
How is authentic Galouti Kebab traditionally served in Lucknow?
Authentic Galouti Kebabs are served hot on a silver platter with mint‑yogurt chutney, thinly sliced onions, lemon wedges, and sometimes a side of saffron‑flavored rice. They are often presented with a garnish of fresh coriander and a drizzle of ghee.
During which occasions or celebrations is Galouti Kebab traditionally prepared in Awadhi culture?
Galouti Kebab is a staple at weddings, royal banquets, and festive occasions like Eid and Diwali in Lucknow. It is also prepared for special family gatherings to honor the culinary heritage of the Nawabi era.
What makes Galouti Kebab special or unique in Awadhi cuisine compared to other Indian kebabs?
The hallmark of Galouti Kebab is its melt‑in‑the‑mouth texture achieved through papaya tenderizing and a finely ground meat paste, combined with a complex spice blend that balances heat, aromatics, and subtle sweetness, setting it apart from grilled or tandoori kebabs.
What are the authentic traditional ingredients for Galouti Kebab versus acceptable substitutes?
Traditional ingredients include minced lamb, raw papaya, ghee, and a specific Galouti Kebab masala. Acceptable substitutes are ground beef for lamb, yogurt or extra ghee for added moisture, and a homemade blend of garam masala, coriander, and nutmeg if the ready‑made masala is unavailable.
What other Awadhi dishes pair well with Galouti Kebab?
Galouti Kebab pairs beautifully with Lucknowi dishes such as Sheermal (sweet saffron flatbread), Zarda (sweet rice), and Dum Pukht Biryani. A side of room‑temperature cucumber raita balances the kebab’s richness.
What are the most common mistakes to avoid when making Galouti Kebab at home?
Common mistakes include not draining excess water, over‑mixing which can make the kebabs dense, and over‑cooking the kebabs. Also, using too little papaya or skipping the resting step will result in a tougher texture.
Why does this Galouti Kebab recipe use a papaya tenderizer instead of a meat mallet?
Papaya contains the enzyme papain, which gently breaks down muscle fibers without shredding the meat, preserving the kebab’s smooth consistency. A mallet would create a grainy texture and lose the signature melt‑in‑the‑mouth quality.
What does the YouTube channel Simple Easy Cooking with Hina specialize in?
The YouTube channel Simple Easy Cooking with Hina focuses on quick, step‑by‑step Indian home‑cooking tutorials that simplify traditional recipes for everyday cooks, emphasizing clear instructions and minimal equipment.
How does the YouTube channel Simple Easy Cooking with Hina's approach to Awadhi cooking differ from other Indian cooking channels?
Hina’s approach blends authentic Awadhi techniques—like using papaya for tenderizing—with modern, time‑saving shortcuts, and she always highlights ingredient sourcing and cost, making royal recipes accessible to budget‑conscious home cooks.
Last updated: August 30, 2026
