100% Original Galouti kabab Recipe

Ingredients

• 2 kg Mutton Mince (fresh, preferably from a trusted butcher)
• 250 g Mutton Fat (Churbi) (finely diced)
• 5 tbsp Salt (regular table salt)
• 200 g Raw Papaya (peeled with skin, grated into a smooth paste)
• 60 g Garlic‑Ginger Paste (equal parts garlic and ginger, blended to a smooth paste)
• 250 g Fried Onions (golden, crisp fried onions)
• 2 tbsp Black Pepper Powder (freshly ground for best aroma)
• 500 g Roasted Chickpea Flour (Besan) (pre‑roasted for extra flavor)
• 60 g Cashew Paste (soaked cashews blended to a smooth paste)
• 2 tbsp Potli Masala (pre‑made mixture of kevara and sweet spices)
• 1 tsp Khushboo Masala (blend of javitri, small cardamom, clove and cumin)
• 2 tbsp Ghee (for drizzling after charcoal smoke)
• 2 Green Cardamom Pods (for topping after smoking)
• 2 Cloves (for topping after smoking)
• 1 piece Charcoal (small lump for smoking, use a tongs to handle)

Instructions

1. Prepare Papaya Paste

   Wash the raw papaya, keep the skin on, grate it finely and blend until a smooth paste forms.

   Time: PT10M

2. Make Garlic‑Ginger Paste

   Peel equal amounts of garlic and ginger, then blend together to make about 60 g of paste.

   Time: PT5M

3. Fry Onions Golden

   Slice 250 g onions thinly and fry in a little oil over medium heat until deep golden and crisp. Drain on paper towel.

   Time: PT15M

   Temperature: Medium heat

4. Combine All Ingredients

   In a large mixing bowl, add the minced meat, diced mutton fat, salt, papaya paste, garlic‑ginger paste, fried onions, black pepper, roasted chickpea flour, cashew paste, potli masala and khushboo masala. Mix thoroughly with hands or a sturdy spoon until the mixture becomes sticky and homogeneous.

   Time: PT15M

5. Infuse Charcoal Smoke

   Place the meat mixture in a deep, heat‑proof pot. Light a small lump of charcoal, place it on a piece of foil or a small metal bowl inside the pot, drizzle 2 tbsp ghee over the hot charcoal, then add the green cardamom pods and cloves. Quickly cover the pot and let it sit for 30 minutes.

   Time: PT30M

6. Remove Charcoal and Shape Kebabs

   After 30 minutes, open the pot, remove the charcoal, cardamom and cloves. Transfer the mixture to a plate, shape into flat round patties (about 2‑inch diameter, ½‑inch thick).

   Time: PT5M

7. Shallow Fry Kebabs

   Heat a skillet on low flame, add a thin layer of ghee or oil, and fry the kebabs on each side until golden brown and the interior is cooked through (about 4‑5 minutes per side).

   Time: PT10M

   Temperature: Low to medium heat

8. Serve

   Arrange the hot Galouti Kebabs on a serving platter, garnish with a drizzle of melted ghee and optionally a few slivers of fresh coriander. Serve with thin room‑temperature naan, mint chutney, or a simple onion‑tomato salad.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Mutton Mince: Ground beef
• Instead of Mutton Fat (Churbi): Butter
• Instead of Salt: Kosher salt
• Instead of Raw Papaya: Grated apple (for binding)
• Instead of Garlic‑Ginger Paste: Store‑bought ginger‑garlic paste
• Instead of Fried Onions: Store‑bought fried onions
• Instead of Black Pepper Powder: White pepper
• Instead of Roasted Chickpea Flour (Besan): Regular chickpea flour (roast yourself)
• Instead of Cashew Paste: Almond paste
• Instead of Potli Masala: Garam masala
• Instead of Khushboo Masala: Allspice blend
• Instead of Ghee: Butter
• Instead of Green Cardamom Pods: Ground cardamom (use less)
• Instead of Charcoal: Smoking gun

Equipment Needed

• Large Mixing Bowl
• Food Processor or Blender
• Frying Pan / Skillet
• Lid or Heavy‑bottomed Cover
• Charcoal Holder / Small Metal Bowl
• Spatula
• Kitchen Scale
• Knife
• Cutting Board
• Tongs
• Plate for Shaping Kebabs (optional)

Critical Steps — Do Not Skip

• Mix the meat mixture until it becomes sticky; insufficient mixing leads to crumbly kebabs.
• Proper charcoal smoke infusion (step 5) gives the authentic Galouti flavor.
• Shallow fry on low heat to retain tenderness and avoid burning.

Chef Tips from the Video

• Papaya’s natural enzymes act as a tenderizer; do not over‑mix after adding it to avoid a mushy texture.
• Use a small piece of hot charcoal (about 2 inches) for a quick smoke; a larger lump can over‑smoke the kebabs.
• For an extra glossy finish, brush the kebabs with a little melted ghee just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Freeze uncooked mixture in a sealed bag for up to 1 month; thaw before shaping and cooking.

Room temperature: Not recommended; kebabs contain raw meat.

Make-Ahead Tips

• Prepare the meat mixture a day ahead and refrigerate; the flavors deepen.
• Papaya paste can be made up to 2 days in advance and kept refrigerated.
• Kebabs can be shaped and frozen raw; fry directly from frozen, adding a few extra minutes.

Frequently Asked Questions