Melt-in-Your-Mouth Lucknawi Galawati Kebabs: An Awadhi Royal Treat
3 hours 50 minutes
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About Melt-in-Your-Mouth Lucknawi Galawati Kebabs: An Awadhi Royal Treat
Indulge in the legendary Lucknawi Galawati Kebab, a culinary masterpiece from the city of Nawabs. These melt-in-your-mouth kebabs, traditionally made for the aging Nawab Wajid Ali Shah, are crafted from finely minced mutton, tenderized with raw papaya and infused with aromatic spices. The addition of khoya lends a rich, royal flavor that will transport you to the heart of Awadhi cuisine.This recipe meticulously recreates the signature softness and exquisite taste of these iconic kebabs. Prepare to be amazed by the velvety texture and the explosion of flavors in every bite. Experience a taste of history with this truly regal dish, perfect for a special occasion or a memorable family meal.Get ready to impress your guests with this authentic recipe, ensuring each kebab is a testament to the culinary heritage of Lucknow.
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Recipe Time & More
Prep3 hours 30 minutes
Cook20 minutes
Total3 hours 50 minutes
Ingredients
For the Mutton Mixture
- 450 gm Mutton finely minced
- 2 tbsp Papaya Paste fresh, raw
- 1 tbsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
For the Spice Blend
- 1 cup Onion finely chopped
- 1 tbsp Mawa dried milk solids
- 0.5 tsp Cinnamon ground
- 0.25 tsp Cardamom elaichi, ground
- 0.25 tsp Cloves ground
- 1 tbsp Rose Water or rose petal water
- 1 tbsp Chili Powder adjust to taste, red
Other Ingredients
- 4 tbsp Clarified Butter clarified butter
- 4.5 tbsp Gram Flour besan
- 1 cup Vegetable Oil for frying
Instructions
Prepare the Mutton
- In a large bowl, combine the minced mutton, papaya paste, ginger-garlic paste, and salt. Mix thoroughly. Cover and refrigerate for at least 2 hours to allow the meat to tenderize.
Prepare the Spice Mixture
- Make a smooth paste of the finely chopped onions using a blender or food processor.
- In a pan, heat the desi ghee over low heat. Add the khoya and sauté until it turns light brown. Add the ground cinnamon, cloves, and cardamom and sauté for another minute, stirring constantly. Set aside.
Combine and Blend
- Remove the marinated mutton from the refrigerator. Add the onion paste to the mutton mixture. Mix well. Add the sautéed khoya and spice mixture. Stir in the rose water and red chili powder until well combined. Using a blender, blend the mixture until it becomes a smooth paste. This should take a couple of minutes.
Form and Refrigerate
- Gradually add the chickpea flour to the blended mixture, mixing until a very soft, pliable dough forms. Cover and refrigerate for another hour to allow the flavors to meld.
Fry the Kebabs
- Heat a generous amount of vegetable oil in a flat pan or skillet over medium-low heat. Shape the mutton mixture into small, flat patties (kebabs). Carefully place the kebabs into the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side. Ensure the heat is low enough to prevent burning.
Serve
- Serve the hot Galawati Kebabs immediately with mint chutney, onion rings, and lemon wedges. Enjoy!
Recipe Notes
Expert Tips for Perfect Galawati Kebabs
- For extra tender kebabs, you can marinate the mutton for longer, up to 4 hours.
- Don't over-fry the kebabs; they should be cooked through but still retain some moisture for that melt-in-your-mouth texture.
- If the mixture is too dry, add a little more rose water or even a tablespoon of milk to achieve the right consistency.
- Using high-quality, finely minced mutton is essential for achieving the best results. Look for mutton specifically labeled for kebabs.
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Recipe Nutrition
Calories: 122kcalCarbohydrates: 8gProtein: 1gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 570mgFiber: 1gSugar: 2g
Prachi Bagde
Articles: 22
3 Comments
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Such a tasty dish! Thanks for the recipe.
This is so tempting! Thank you.
What a great recipe! Thanks for sharing.