Lucknowi Galouti Kebab

Servings

4

Ready In:

1 hour

Author:

Sandhya

Ingredients

Cuisine – Indian Lucknowi

Diet – Non-vegetarian

Course – Main

For the mix: 

  • 500 gms minced meat(mutton)(Kheema)
  • 75-100 gm chopped raw papaya(papeeta/boppayi)
  • Salt to taste
  • 1 Tbsp chopped ginger(adrak/allam)
  • 1 Tbsp chopped garlic(lahasun/vellulli)
  • 8 cloves(laung/lavangalu)
  • Seeds of 2 black cardamoms(badi elaichi/yelakulu)
  • 2 tsp poppy seeds-roasted and dry ground(Khus Khus/gasagalu)
  • 4 peppercorns(kali mirch/miriyalu)
  • 1/2 tsp pieces of cinnamon(dalchini/dalchini chekka)
  • 2 Tbsp desiccated coconut-lightly roasted(sookhee naariyal/yendi kobbari)
  • 2 blades of mace(javitri/japatri)
  • 5 green cardamoms(choti elaichi/paccha yelakulu)
  • 1 tsp chilli powder(lal mirch/karam)
  • 1/4 tsp grated nutmeg(jaiphal/jajikaya)

For the Kebabs:

  • 1 cup sliced onions( pyaaj/ullipaya)
  • 1/2 cup ghee(neyyi)                                         
  • 1/4 cup finely chopped coriander leaves(dhaniya/kottimira)
  • 1 Tbsp finely chopped green chillies(haree mirch/pacchi mirapakai)
  • 3 Tbsp roasted gram flour(besan/senaga pindi)
  • 1 Egg(ande/guddu)
  • Ghee to pan fry the kebabs
  • Lemon juice to sprinkle over the kebabs(nimbu/nimmakai rasam)

 

Step by Step Instructions

  • Grind together the papaya, ginger, garlic, cloves black cardamom, roasted poppy seeds, peppercorns, cinnamon, roasted desiccated coconut, mace green cardamom, chili powder, nutmeg, and set aside.
  • In a separate pan, fry the onions in ghee till crisp brown and set aside for later use.
  • Mix together the meat with the ground ingredients and let stay for 4 to 5 hours(you can refrigerate it’s optional).
  • Mix together the coriander leaves, green chillies, gram flour, egg and add to the meat and knead them together.
  • Shape the mixture into patties and refrigerate for 30 minutes.
  • In a shallow pan, heat the ghee and fry the patties turning on each side till they turn brown.
  • Arrange them on a serving dish and sprinkle lemon drops and garnish with mint leaves and sliced onion.