Farah Khan's Tasty Starters Recipe - Galouti Kebab

Ingredients

• 500 g Mutton Mince (fresh, lean)
• 100 g Chana Dal (rinsed)
• 1 large Onion (finely chopped)
• 0.5 cup Fresh Coriander (chopped, stems included)
• 1 medium Lemon (juice only)
• 1 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Garam Masala
• 1 tsp Chaat Masala
• 1 tsp Salt (or to taste)
• 3 tbsp Vegetable Oil (for frying, high smoke point)
• 2 small sticks Cinnamon Sticks (added to dal while cooking)
• 2 leaves Bay Leaves (added to dal while cooking)

Instructions

1. Cook the Chana Dal

   Rinse the chana dal, place it in the pressure cooker with 2 cups water, add the cinnamon sticks, bay leaves, and a pinch of salt. Close the lid and cook on high pressure for 3 whistles (about 15 minutes).

   Time: PT15M

2. Prep Aromatics

   Finely chop the onion, coriander leaves, and juice the lemon. Measure all dry spices and set aside.

   Time: PT10M

3. Combine Meat Ingredients

   In a large mixing bowl, add the minced mutton, ginger‑garlic paste, red chili powder, garam masala, chaat masala, salt, 1 tsp oil, half of the chopped onion, half of the coriander, and lemon juice. Mix with clean hands until the mixture is uniform.

   Time: PT5M

4. Make Dal Paste

   When the pressure releases, discard the cinnamon sticks and bay leaves. Mash the cooked dal with a fork or blend briefly to a smooth, fine paste.

   Time: PT5M

5. Incorporate Dal into Meat

   Add the dal paste to the meat mixture, fold in the remaining chopped coriander and onion, and adjust seasoning if needed. Mix thoroughly.

   Time: PT5M

6. Rest the Mixture

   Cover the bowl with plastic wrap and let the mixture rest at room temperature for 15 minutes. This allows the dal to bind the meat.

   Time: PT15M

7. Shape and Fry Kebabs

   Heat 2‑3 tbsp oil in a skillet over medium‑high heat (about 350°F). Shape the mixture into round patties about 2‑3 cm thick (8‑10 kebabs). Fry each side for 3‑4 minutes until golden brown and the interior reaches 160°F.

   Time: PT10M

   Temperature: 350°F

8. Finish and Serve

   Transfer the fried kebabs onto paper towels to drain excess oil. Serve hot with lemon wedges and your favorite chutney.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g