Galouti Kabab Recipe

Ingredients

• 500 g Minced Lamb (fresh, preferably 20% fat for juiciness)
• 1 medium Onion (finely chopped)
• 2 tbsp Ginger-Garlic Paste (store‑bought or homemade)
• 2 Green Chilies (slit lengthwise, seeds removed for less heat)
• 2 tbsp Fresh Cilantro (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 1 tsp Garam Masala
• 1 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 1 Egg (beaten, for binding)
• 3 tbsp Breadcrumbs (plain, for texture)
• 2 tbsp Oil (vegetable or canola oil for shallow frying)

Instructions

1. Combine All Ingredients

   In a large mixing bowl, add the minced lamb, finely chopped onion, ginger‑garlic paste, slit green chilies, chopped cilantro, chopped mint, garam masala, red chili powder, cumin powder, coriander powder, salt, beaten egg, and breadcrumbs. Mix thoroughly with your hands until the mixture becomes homogeneous.

   Time: PT10M

2. Rest the Mixture

   Cover the bowl with plastic wrap and refrigerate for 30 minutes. This rest period helps the flavors meld and the binding agents set.

   Time: PT30M

3. Shape the Kebabs

   Remove the mixture from the fridge. With wet hands, take about 2‑3 tablespoons of the mixture and shape it into an oval or round patty about 2 inches thick. Place the formed kebabs on a tray.

   Time: PT10M

4. Heat the Oil

   Add 2 tbsp oil to a skillet and heat over medium heat until the oil shimmers and reaches roughly 350°F.

   Time: PT5M

   Temperature: 350°F

5. Fry the Kebabs

   Place the kebabs gently into the hot oil, leaving space between each. Fry for 4‑5 minutes on each side, or until golden brown and cooked through. Adjust heat as needed to avoid burning.

   Time: PT10M

   Temperature: 350°F

6. Drain and Serve

   Transfer the fried kebabs onto a plate lined with paper towels to absorb excess oil. Serve hot with green chutney, tamarind sauce, or a simple yogurt dip.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

25 g

Fiber

1 g