The word 'galouti' meaning "the thing that melts in the mouth" and that's what it does; galouti kebabs are so soft, they melt in the mouth.
The kebabs were supposedly made for the ageing Nawab of Lucknow as he could not eat the regular kebabs as he had lost his set of teeth, but not his appetite for meat!
It was during this time, the Nawab had ordered his cooks to come up with a new variant of kebab and the Galouti Kebabs were born.
Recipe
Region/ cuisine: Lucknow
Main Ingredients: ½ kg Mutton Kheema/ Chicken Kheema, 2 tbsp raw papaya(only if using mutton kheema), Salt to taste,1 tbsp ginger, 1 tbsp garlic, 3 black cardamom, 6 cloves, 1 tbsp poppy seeds, 7 pepper corns, 1 tsp cinnamon, ½ blade mace, 8-10 cardamom seeds, 1 tsp chilly powder, ½ Grated nutmeg, 1 browned onion (barista), ½ cup coriander leaves, 5-6 dried green chilly, 3 tbsp roasted gram flour, 1 egg, Onion rings, Mint & Lemon ( garnish)
Process
Grind together – bay leaf, black cardamom, cinnamon, dried green chilly, grated nutmeg,mace, pepper corns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilly powder, raw papaya with the skin(only if using mutton kheema),browned onion, run it into a smooth and fine paste.
Add coriander leaves & egg into the paste and run it till it turn into a smooth paste
Take the meat and add it into the grinder and grind it turns into a smooth paste
Add some salt and the masala paste and evenly mix it with the meat.
Add the roasted gram flour and mix it evenly and properly
Take the mixture and form a patty shape.
Refrigerate the patties for a minimum of 30 minutes.
Add some oil in a pan and heat it on medium flame, and place the kebabs and fry them
Garnish it with lemon and onion rings.
Kommentare