Mutton Galouti kebab recipe

Ingredients

• 2 kg Minced Meat (Keema) (Preferably mutton or beef, fresh)
• 200 g Coconut Powder (Unsweetened, fine texture)
• 2 tbsp Homemade Garam Masala (Blend of whole spices, toasted and ground)
• 1 tsp Yellow Chili Powder (For color, can use turmeric if unavailable)
• 2 tbsp Kashmiri Red Chili Powder (Mild heat, bright red color)
• 1 tsp Kasoori Methi (Dried Fenugreek Leaves) (Crumpled between fingers before adding)
• 2 tsp Cumin Powder (Ground roasted cumin)
• 4 tbsp Ginger Garlic Paste (Store‑bought or homemade)
• 100 g Cashew Nuts (Roughly 1/2 cup, coarsely chopped)
• 50 g Charoli (Chironji) (Roasted and ground to a fine powder)
• 200 g Brown Onion Paste (Roasted brown onions blended into a smooth paste)
• 100 ml Ghee (Clarified butter, divided for cooking and smoking)
• 5 pieces Cloves (Whole) (For smoking the ghee)
• 1 pinch Saffron Strands (Soaked in 2 tbsp warm water)
• 2 pieces Red Chili (Fresh) (Thinly sliced for garnish)
• 200 g Paneer (Cubed, optional for extra richness)
• 2 tbsp Roasted Chickpea Powder (Made from dry roasted chana dal, ground fine)
• 500 ml Water (Adjust for desired consistency)
• 2 tsp Salt (Adjust to taste)

Instructions

1. Prepare Spice Mixes and Pastes

   Measure all dry spices, set aside. If you don’t have ginger‑garlic paste, blend equal parts fresh ginger and garlic. Roast brown onions, blend them with a little water to make a smooth paste.

   Time: PT10M

2. Roast and Grind Chickpeas

   Dry‑roast 100 g chickpeas (chana dal) in a pan over medium heat until golden and fragrant, about 5 minutes. Let cool, then grind to a fine powder in a blender.

   Time: PT15M

3. Smoke Ghee with Cloves

   Heat 30 ml ghee in a small pan, add 5 whole cloves, cover tightly and let the clove smoke infuse for 2‑3 minutes. Remove cloves and set the smoked ghee aside.

   Time: PT5M

4. Brown the Keema

   In the large pot, heat 2 tbsp oil over medium‑high heat. Add the 2 kg minced meat, breaking clumps with a spatula. Cook, stirring frequently, until the meat loses its pink colour and most moisture evaporates, about 10 minutes.

   Time: PT10M

   Temperature: medium-high

5. Add Aromatics and Spices

   Stir in ginger‑garlic paste, brown onion paste, yellow chili powder, Kashmiri red chili powder, homemade garam masala, cumin powder, kasoori methi, and salt. Fry for 5‑7 minutes until the raw aroma disappears.

   Time: PT10M

   Temperature: medium

6. Incorporate Coconut and Chickpea Powders

   Add coconut powder and roasted chickpea powder, mixing well. Pour in 500 ml water, bring to a gentle boil, then reduce heat to a low simmer. Cover and cook for 30 minutes, stirring every 10 minutes, until the gravy thickens and oil begins to separate.

   Time: PT30M

   Temperature: low simmer

7. Finish with Nuts, Paneer, and Saffron

   Stir in chopped cashews, ground charoli, cubed paneer, and the saffron‑water mixture. Cook for an additional 5 minutes on low heat until paneer softens and flavors meld.

   Time: PT5M

   Temperature: low

8. Final Smoke and Serve

   Drizzle the smoked ghee from step 3 over the hot keema, give a quick stir, and cover for 2 minutes to let the smoke infuse. Garnish with fresh coriander leaves and sliced red chilies. Serve hot with steamed rice, roti, or naan.

   Time: PT5M

Nutrition Facts

Calories

625

Protein

40 g

Carbohydrates

15 g

Fat

35 g

Fiber

3 g