Galouti Kebab By Ghulam Rasool

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

1. 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

2. 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

3. 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

4. Incorporate Ghee

   Drizzle melted ghee over the mixture and knead gently for another 3 minutes until the mixture becomes glossy and cohesive.

   Time: PT3M

5. 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

6. 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

7. 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

8. 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

9. 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

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

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