How to make Galouti Kebab - SK Khazana -

Galouti means soft and this kebab is indeed melt in the mouth and simply delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton mince (keema) (मटन का कीमा), Raw papaya paste (कच्चे पपीते का पेस्ट)

Cuisine : Indian

Course : Snacks and Starters

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Galouti Kebab - SK Khazana

Galouti Kebab - SK Khazana Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 3.30-4 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Galouti Kebab - SK Khazana Recipe

  • Mutton mince (keema) very fine, (800 grams mutton + 200 grams fat) 1 kilogram

  • Raw papaya paste 1/2 cup

  • Ginger-garlic paste 1 1/2 tablespoons

  • Browned Onions 2 tablespoons

  • Red chilli powder (deghi mirch) 2 teaspoons

  • Yellow chilli powder 1 1/2 teaspoons

  • Galouti kabab masala powder 2-3 tablespoons

  • Rose water 1 tablespoon

  • Kewra water 1 tablespoon

  • Saffron (kesar) large pinch

  • Gram flour (besan) roasted 1/4 cup

  • Salt to taste

  • Charcole few pieces

  • Cloves 3-4

  • Ghee +2 teaspoons 2 tablespoons

  • Fresh mint leaves few

  • Warqi paratha to serve

  • Laccha onion to serve

  • Green chutney to serve

  • Lemon wedge to serve

Method

Step 1

Take mutton mince in a parat, add raw papaya paste, ginger-garlic paste, browned onion paste, degi mirch powder, yellow chilli powder, galouti kebab masala powder, rose water, kewra water, saffron and roasted gram flour, knead and knead well. Add salt and mix again.

Step 2

Heat charcoal pieces on direct flame. Make a well in the center of the mince mixture, place a stainless steel katori in it and keep the burning charcoal pieces in it. Add cloves and 2 tsps ghee and cover immediately with a bowl and let the flavour infuse for 5 minutes.

Step 3

Take the bowl off and remove the katori, mix the mince mixture well and marinate for 2-3 hours, preferably in the refrigerator.

Step 4

Heat the remaining ghee in a non-stick pan, dip hands in water and take small portions of the meat mixture and place in the pan, slightly flatten the top and cook till the underside is cooked and browned. Flip and cook till the other side is similarly done. Repeat this process with the rest of the mixture.

Step 5

Arrange them on a serving platter, garnish with fresh mint leaves. Serve hot with warqi parantha, laccha onion, green chutney and a lemon wedge.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.