Lucknowi Galouti Kebabs: 15-Min Recipe

With Lucknowi food in the global spotlight, it's time to make this elegant city's most famous melt-in your-mouth dish Galouti Kebab. Chef Kaleem Qurashi shows us how.

Ingredients

• ½ kg minced mutton (use mince from the mutton leg or mutton shoulder, double minced)
• ½ tsp salt
• ½ tsp red chilly powder

Ingredients, continued

• ½ tsp kabab chini powder, available for purchase online (also called cubeb, the spice adds special flavour to meat. Substitute it with pepper.)
• 1 tsp raw papaya paste (helps tenderise the meat)

Ingredients, continued

• ½ tsp garam masala powder
• 1 tsp ginger-garlic paste
• ½ tsp saffron, mixed in 1 tbsp warm milk

Ingredients, continued

• 1 tsp browned onion paste
• 1 tsp chopped fresh green dhania or coriander leaves or cilantro
• 1 tsp edible gulab jal or rose water

Ingredients, continued

• 1 tsp ghee
• 1 tsp besan or gram/chickpea flour

Ingredients, continued

• Dash edible food itar, optional, available for purchase online
• 2-3 tsp ghee to shallow fry the kebabs
• Water

Method

• Mix the minced meat with all the ingredients except the ghee required for frying.
  Mix together very well -- this mixing is a very important part of this recipe.

Method, continued

• Make flattened 1½-inch diameter balls of the mixture, using a little water so the meat does not stick to your hands.
• Heat the ghee in a frying pan or tawa.

Method, continued

• Fry the kebabs till crisp on both sides.
• Serve hot with sliced onions and green chutney; Serves 2-3.