গলাওটি/গলৌটি কাবাব লক্ষ্ণৌ স্পেশাল

Ingredients

• 500 g Boneless Mutton (finely minced or processed in a food processor)
• 50 g Cashew Nuts (soaked 10 minutes then ground to a fine powder)
• 2 Tbsp Ghee (for frying; clarified butter gives authentic flavor)
• 2 Green Chilies (finely chopped, adjust to heat preference)
• 1 tsp Garlic Paste (freshly made or store‑bought)
• 1 tsp Ginger Paste (freshly made or store‑bought)
• 1 tsp Red Chili Powder (adjust for spice level)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cinnamon Powder
• 0.25 tsp Cardamom Powder
• 1 tsp Rose Water (adds classic fragrance)
• to taste Salt
• 2 Tbsp Oil for Frying (neutral oil like sunflower or canola)

Instructions

1. Prepare Cashew Powder

   Soak cashew nuts in warm water for 10 minutes, drain, then grind to a fine powder using a food processor.

   Time: PT5M

2. Combine Ingredients

   In a large mixing bowl, add the minced mutton, cashew powder, chopped green chilies, garlic paste, ginger paste, all ground spices, rose water, and salt. Mix thoroughly with hands or a spatula until the mixture becomes sticky and homogeneous.

   Time: PT10M

3. Rest the Mixture

   Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 15 minutes. This allows the flavors to meld and the cashew powder to bind the meat.

   Time: PT15M

4. Shape Kebabs

   Divide the mixture into 8 equal portions. With wet hands, shape each portion into a flat, round patty about 1 cm thick.

   Time: PT5M

5. Heat Ghee and Oil

   Place the skillet over medium heat, add ghee and oil, and heat until shimmering (about 180 °C).

   Time: PT3M

   Temperature: 180°C

6. Fry Kebabs

   Gently place 2‑3 kebabs in the hot pan, frying 2‑3 minutes per side until golden brown and crisp on the outside while remaining soft inside.

   Time: PT8M

   Temperature: 180°C

7. Serve

   Transfer fried kebabs to a serving plate, garnish with thin onion rings, lemon wedges, and a sprinkle of chaat masala if desired. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless Mutton: Ground beef (less authentic)
• Instead of Cashew Nuts: Almond powder, Pistachio powder
• Instead of Ghee: Vegetable oil, Clarified butter
• Instead of Green Chilies: Red chili flakes
• Instead of Garlic Paste: Minced garlic
• Instead of Ginger Paste: Minced ginger
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Rose Water: Kewra water
• Instead of Oil for Frying: More ghee

Equipment Needed

• Food Processor or Meat Grinder
• Mixing Bowl
• Spatula or Wooden Spoon
• Frying Pan or Skillet
• Measuring Spoons
• Plate for Resting Kebabs (optional)

Critical Steps — Do Not Skip

• Grinding cashew nuts to a fine powder
• Thoroughly mixing the meat and spices until sticky
• Maintaining skillet temperature around 180 °C while frying

Chef Tips from the Video

• Traditional Galouti Kebab uses raw papaya as a natural meat tenderizer; you can add 1 tsp grated raw papaya for extra melt‑in‑mouth texture.
• A pinch of nutmeg or a few drops of kewra water can enhance the aromatic profile.
• Serve with thinly sliced raw onions, fresh coriander, and a squeeze of lemon for authentic Lucknowi presentation.

Troubleshooting

Storage

Refrigerator: Store cooked kebabs in an airtight container for up to 2 days.

Freezer: Freeze uncooked kebab patties on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Re‑heat directly from frozen.

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

Make-Ahead Tips

• Prepare the meat mixture a day ahead and refrigerate; the kebabs become even more tender.
• Uncooked kebab patties can be frozen in a single layer before transferring to a bag.

Frequently Asked Questions