Galouti Kebab है, Shami Kebab नहीं 😎

Ingredients

• 500 g Minced Lamb (preferably 20% fat for juiciness)
• 1 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
• 2 Green Chilies (finely chopped, deseeded for less heat)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Fresh Mint Leaves (chopped)
• 1 tsp Garam Masala
• 1 tsp Red Chili Powder
• 0.5 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 1 Egg (beaten, acts as binder)
• 2 tbsp Fine Breadcrumbs (helps hold shape, use gluten‑free if needed)
• 1 tsp Lemon Juice (adds brightness)
• 2 tbsp Vegetable Oil (for shallow frying, use a neutral oil)

Instructions

1. Prepare Aromatics

   Finely chop the green chilies, coriander leaves, and mint leaves. Set aside.

   Time: PT5M

2. Season the Meat

   In a large mixing bowl, combine the minced lamb, ginger‑garlic paste, chopped chilies, coriander, mint, garam masala, red chili powder, cumin powder, coriander powder, salt, lemon juice, beaten egg, and breadcrumbs. Mix thoroughly with your hands until the mixture becomes cohesive and slightly sticky.

   Time: PT10M

3. Rest the Mixture

   Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for 10 minutes. This helps the flavors meld and the breadcrumbs absorb moisture.

   Time: PT10M

4. Shape the Kababs

   Using lightly oiled hands, gently scoop portions (about the size of a walnut) and roll them into loose ovals or balls. Do NOT press them into a defined shape; keep them soft and slightly irregular as per Chef Ranveer Brar’s advice.

   Time: PT5M

5. Preheat the Pan

   Place the non‑stick skillet on medium heat and add the vegetable oil. Allow the oil to heat for about 2 minutes until it shimmers but does not smoke.

   Time: PT2M

   Temperature: Medium heat

6. Cook the Kababs

   Lay the shaped kababs gently into the hot skillet, leaving a little space between each. Cook for 3‑4 minutes on the first side until a golden crust forms, then carefully flip and cook another 3‑4 minutes. Use a spatula to support them as they are delicate and may break if handled roughly.

   Time: PT8M

   Temperature: Medium heat

7. Finish and Serve

   Remove the kababs onto a paper‑towel‑lined plate to absorb excess oil. Serve hot with green chutney or a squeeze of lemon.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

5g

Fat

18g

Fiber

1g