Mutton Galouti kebab recipe
Mutton Galouti kebab recipe is a medium Indian recipe that serves 8. 625 calories per serving. Recipe by B Roshan bist on YouTube.
Prep: 30 min | Cook: 1 hr 35 min | Total: 2 hrs 25 min
Cost: $50.06 total, $6.26 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑free, High‑protein, Contains dairy, Contains nuts
Allergens: Tree nuts (cashew, charoli), Dairy (ghee, paneer)
Ingredient Substitutions
- Instead of Minced Meat (Keema): Ground chicken, Ground turkey
- Instead of Coconut Powder: Desiccated coconut, Coconut flour
- Instead of Homemade Garam Masala: Store‑bought garam masala
- Instead of Yellow Chili Powder: Turmeric powder
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Kasoori Methi (Dried Fenugreek Leaves): Fresh fenugreek leaves
- Instead of Cumin Powder: Ground cumin seeds
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
- Instead of Cashew Nuts: Almonds
- Instead of Charoli (Chironji): Pine nuts
- Instead of Brown Onion Paste: Regular onion puree
- Instead of Ghee: Butter, Vegetable oil
- Instead of Cloves (Whole): None
- Instead of Saffron Strands: A pinch of turmeric for color
- Instead of Red Chili (Fresh): Red chili flakes
- Instead of Paneer: Firm tofu
- Instead of Roasted Chickpea Powder: Roasted gram flour
- Instead of Water: Stock (adds extra flavor)
- Instead of Salt: Sea salt
Equipment Needed
- Large Heavy‑Bottomed Pot or Dutch Oven
- Blender or Food Processor
- Small Frying Pan (for smoking)
- Spatula / Wooden Spoon
- Measuring Spoons
- Knife and Chopping Board
- Lid for Pot
- Bowl (for nuts & saffron soak)
- Stove (gas or electric)
- Serving Dish
Critical Steps — Do Not Skip
- Roasting chickpeas to a fine powder
- Smoking ghee with whole cloves
- Browning the keema until moisture evaporates
- Simmering the curry until oil separates
Chef Tips from the Video
- Toast the whole spices for the garam masala just before grinding for maximum aroma.
- A splash of lemon juice added at the end brightens the rich flavors.
- Garnish with fresh coriander and a drizzle of extra smoked ghee for an impressive presentation.
Troubleshooting
Keema turns out dry.
Add a little more water or stock and simmer uncovered for a few minutes to re‑hydrate.
The gravy is too watery.
Continue simmering uncovered; the coconut and chickpea powders will help thicken the sauce.
Smoked flavor is too weak.
Increase the smoking time by 2‑3 minutes or add an extra clove to the ghee.
Nuts are gritty.
Grind cashews and charoli to a finer powder using a clean dry blender.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for 3‑4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 1 month. Thaw in refrigerator before reheating.
Room temperature: Not recommended due to meat content.
Make-Ahead Tips
- Prepare ginger‑garlic paste and brown onion paste a day ahead and store in the fridge.
- Roast and grind chickpeas in advance; keep the powder sealed.
- Smoked ghee can be made ahead and stored in a small jar for up to a week.
Frequently Asked Questions
What is the cultural significance and history of Smoked Uttarakhand Keema in Uttarakhand cuisine?
Uttarakhand keema is a traditional mountain‑region dish that combines locally available meat with coconut and aromatic spices. The addition of smoked ghee reflects the historic practice of using wood‑smoked flavors to preserve and enrich food in high‑altitude kitchens.
What are the traditional regional variations of keema in Uttarakhand cuisine?
In different districts of Uttarakhand, keema may feature mustard greens, bamboo shoots, or local herbs like bhang. Some versions use mustard oil instead of ghee, and the level of heat varies from mild to very spicy depending on local taste.
How is Smoked Uttarakhand Keema traditionally served in Uttarakhand households?
It is typically served hot with steamed rice, plain roti, or bhakri (millet flatbread). A side of fresh cucumber raita or pickled mustard greens often accompanies the dish to balance the richness.
On what occasions is Smoked Uttarakhand Keema traditionally prepared in Uttarakhand culture?
Keema is a festive dish prepared for weddings, harvest celebrations, and religious festivals like Navratri. Its rich, smoky flavor makes it a centerpiece for special gatherings and communal meals.
What authentic traditional ingredients are essential for Smoked Uttarakhand Keema versus acceptable substitutes?
Authentic ingredients include fresh mutton or beef keema, coconut powder, roasted chickpea (chana dal) powder, cashews, charoli, and smoked ghee made with cloves. Substitutes such as ground chicken, desiccated coconut, or butter can be used, but they alter the traditional flavor profile.
What are the most common mistakes to avoid when making Smoked Uttarakhand Keema at home?
Common errors include overcrowding the pot when browning keema (which prevents proper caramelisation), under‑roasting the chickpeas (resulting in a grainy texture), and adding too much water early, which dilutes the smoky flavor. Also, over‑smoking the ghee can make the dish bitter.
Why does this Smoked Uttarakhand Keema recipe use clove‑smoked ghee instead of a regular smoke box?
Clove‑smoked ghee imparts a subtle, sweet‑spicy aroma that complements the rich meat and coconut without overwhelming the palate. It’s a simple home technique that mimics the traditional wood‑smoke method used in mountain kitchens.
Can I make Smoked Uttarakhand Keema ahead of time and how should I store it?
Yes, the keema can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat gently on low heat, adding a splash of water if needed. The smoked flavor deepens with time.
What texture and appearance should I look for when making Smoked Uttarakhand Keema?
The keema should have a thick, glossy gravy with visible flecks of coconut and roasted chickpea powder. Oil should lightly separate on the surface, indicating the meat is fully cooked and the spices are well‑integrated.
What does the YouTube channel B Roshan bist specialize in?
The YouTube channel B Roshan bist focuses on authentic Indian home‑cooking, especially regional specialties from North India, with step‑by‑step tutorials that emphasize traditional techniques and flavor‑building methods.
How does the YouTube channel B Roshan bist's approach to Uttarakhand cooking differ from other Indian cooking channels?
B Roshan bist highlights mountain‑region ingredients like coconut powder, charoli, and smoked ghee, and often incorporates storytelling about cultural context. Unlike many channels that use shortcuts, B Roshan bist demonstrates each traditional step, such as roasting chickpeas and making homemade garam masala.
Last updated: September 3, 2026
