Galouti Kebab By Ghulam Rasool
Galouti Kebab By Ghulam Rasool is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Zee Zest on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $19.41 total, $4.85 per serving
Ingredients
- 500 g Minced Lamb (fresh, fine texture)
- 2 tbsp Raw Papaya Paste (grated raw papaya, squeezed to a paste; acts as tenderizer)
- 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 2 tbsp Fried Brown Onion Paste (finely chopped fried onions blended into a paste)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Garam Masala
- 0.5 tsp Cardamom Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 0.5 tsp Black Pepper Powder
- 1 tsp Salt (or to taste)
- 2 tbsp Roasted Gram Flour (Besan) (lightly roasted, acts as binder)
- 1 tbsp Ghee (melted, for binding and richness)
- 2 tbsp Fresh Coriander Leaves (chopped, for garnish)
Instructions
Prepare Papaya Tenderizer
Grate raw papaya using a fine grater, then squeeze the pulp through a clean cloth to obtain about 2 tbsp of paste.
Time: PT5M
Combine Wet Ingredients
In a large mixing bowl, add the minced lamb, papaya paste, ginger‑garlic paste, and fried brown onion paste. Mix with clean hands until evenly distributed.
Time: PT5M
Add Dry Spices and Binder
Sprinkle red chili powder, garam masala, cardamom powder, cumin powder, coriander powder, black pepper, salt, and roasted gram flour over the meat mixture. Mix thoroughly until a uniform paste forms.
Time: PT5M
Incorporate Ghee
Drizzle melted ghee over the mixture and knead gently for another 3 minutes until the mixture becomes glossy and cohesive.
Time: PT3M
Rest the Kebab Mixture
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to let the papaya tenderize the meat and the flavors meld.
Time: PT30M
Heat the Skillet
Place the non‑stick skillet over medium heat and let it reach about 350°F (175°C). Add a thin layer of ghee or oil for frying.
Time: PT5M
Temperature: 350°F
Shape the Kebabs
With wet hands, take portions of the mixture and shape them into flat round patties about 2 inches in diameter and ½ inch thick.
Time: PT5M
Fry the Kebabs
Place the patties in the hot skillet, cooking 2‑3 minutes per side until golden brown and the internal temperature reaches 160°F (71°C).
Time: PT10M
Temperature: 350°F
Serve
Transfer the cooked kebabs to a serving plate, garnish with chopped fresh coriander, and serve hot with mint‑yogurt chutney or onion rings.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Gluten‑free (using chickpea flour), High‑protein, Keto‑friendly
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Minced Lamb: Minced Beef, Minced Chicken (will be less juicy)
- Instead of Raw Papaya Paste: Pineapple juice (1 tbsp), Papaya puree
- Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic (1:1)
- Instead of Fried Brown Onion Paste: Onion powder, Caramelized onion puree
- Instead of Red Chili Powder: Paprika, Kashmiri chili powder
- Instead of Garam Masala: Mughlai masala
- Instead of Cardamom Powder: Ground green cardamom
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Black Pepper Powder: Freshly cracked black pepper
- Instead of Salt: Sea salt, Kosher salt
- Instead of Roasted Gram Flour (Besan): All‑purpose flour (will change flavor)
- Instead of Ghee: Unsalted butter, Vegetable oil
- Instead of Fresh Coriander Leaves: Mint leaves
Equipment Needed
- Large Mixing Bowl
- Measuring Spoons
- Non‑stick Skillet or Tawa
- Spatula
- Grater
- Plastic Wrap
- Kitchen Scale (optional)
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Using raw papaya paste as a tenderizer.
- Resting the spiced meat mixture in the refrigerator for at least 30 minutes.
- Shaping the kebabs gently to avoid breaking.
- Frying at moderate heat (≈350°F) to achieve a golden crust without drying the interior.
Chef Tips from the Video
- Use a food processor to achieve an ultra‑fine mince if you cannot buy pre‑minced meat.
- Roast the gram flour lightly in a dry pan until golden for extra nutty flavor.
- For an extra aromatic touch, add a pinch of dried fenugreek leaves (kasuri methi) to the spice mix.
Troubleshooting
Kebabs fall apart while frying.
Add an extra 1‑2 tbsp of roasted gram flour or a splash of water to increase binding.
Kebabs are tough and not melt‑in‑the‑mouth.
Ensure the papaya paste is fresh and increase resting time to at least 1 hour.
Kebabs stick to the pan.
Make sure the skillet is properly heated and a thin layer of ghee/oil is used before adding the patties.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 2 days.
Freezer: Freeze uncooked shaped kebabs on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Reheat directly in a skillet.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the kebab mixture a day ahead and keep it refrigerated; the flavors improve.
- Shape the kebabs, place them on a parchment‑lined tray, freeze, then transfer to a bag for long‑term storage.
Frequently Asked Questions
What is the cultural significance and history of Galouti Kebab in North Indian cuisine?
Galouti Kebab originated in Lucknow, Uttar Pradesh, as a soft, melt‑in‑the‑mouth kebab created for the elderly Nawab who could not chew tougher meat. It became a hallmark of Awadhi cuisine, celebrated for its delicate texture and aromatic spices.
What are the traditional regional variations of Galouti Kebab in Indian cuisine?
In Lucknow the classic version uses finely minced lamb with raw papaya. Variations include beef Galouti, chicken Galouti, and vegetarian versions using paneer or soy mince, each adapting the tenderizing technique to the protein used.
How is Galouti Kebab traditionally served in Awadhi cuisine?
Traditionally, Galouti Kebabs are served hot on a banana leaf or a shallow plate, garnished with fresh coriander and accompanied by mint‑yogurt chutney, thinly sliced onions, and lemon wedges.
During which occasions or celebrations is Galouti Kebab traditionally prepared in Indian culture?
Galouti Kebab is a festive dish for weddings, Eid, Diwali, and special family gatherings in North India, especially when a lavish Awadhi spread is desired.
What makes Galouti Kebab special or unique in Indian cuisine?
Its hallmark is the ultra‑tender texture achieved by raw papaya enzymes and a long resting period, combined with a complex spice blend and roasted gram flour that binds the meat without making it dense.
What are the most common mistakes to avoid when making Galouti Kebab at home?
Common errors include skipping the papaya tenderizer, not resting the mixture long enough, using coarse mince, and frying at too high a heat which burns the exterior before the interior cooks through.
Why does this Galouti Kebab recipe use raw papaya paste instead of a commercial meat tenderizer?
Raw papaya contains the enzyme papain, which gently breaks down muscle fibers, giving the kebab its signature melt‑in‑the‑mouth quality without adding artificial chemicals.
Can I make Galouti Kebab ahead of time and how should I store it?
Yes. Prepare the spiced meat mixture a day ahead, refrigerate it, and shape the kebabs just before cooking. Uncooked shaped kebabs can also be frozen and fried directly from the freezer.
What texture and appearance should I look for when cooking Galouti Kebab?
The kebabs should have a deep golden‑brown crust, be slightly crisp on the outside, and remain soft and juicy inside—almost melting when pressed gently with a fork.
What does the YouTube channel Zee Zest specialize in?
The YouTube channel Zee Zest focuses on authentic Indian home‑cooking, showcasing traditional recipes, step‑by‑step techniques, and cultural stories behind each dish.
How does the YouTube channel Zee Zest's approach to Indian cooking differ from other Indian cooking channels?
Zee Zest emphasizes detailed explanations of regional ingredients, uses clear visual cues for texture, and often shares historical context, making the recipes both educational and approachable for home cooks.
Last updated: September 6, 2026
