GALAWATI / GALOUTI KEBAB - Want to learn how to cook the 'Melt-in-the Mouth Delicacy' that originated in Lucknow? Check out this recipe to know-how. Happy Cooking!
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GALOUTI /GALAWATI KEBAB
Preparation Time: 40 Minutes (2 hours Marinating Time)
Cooking Time: 25 Minutes
Serves: 4
Cuisine/Region: Lucknow/Uttar Pradesh
Course: Snack/ Appetizer
Ingredients
For Mincing
1 Kg Minced Mutton
200 gms Kidney Fat
For Kebabs
1 tsp brown onion paste
1½ tbsp brown cashew paste
2 tbsp ghee
Salt, to taste
1 tbsp ginger garlic juice
2 tbsp Raw Papaya (with Skin), paste
1 tbsp prepared galawat ka masala
1 tsp Kewra Water
1 tsp Rose Water
a pinch of red chilli
sprinkles of Ghee
sprinkles of milk
For Galawat ka masala
1 Betel leaf root
20 gms Vetiver root
¼ tsp Long pepper
¼ tsp Allspice
1 tsp Black Peppercorns
1 tsp Black Cumin Seeds
4-5 Cloves
5-6 Green Cardamoms
1 star anise
2 bay leaf
1 tbsp Dry Rose Petals
1 tbsp Stone Flower/Mountain Moss
¼ tsp Small Nutmeg
1 Mace
½ tsp Black Cardamoms
a pinch of saffron
1 inch Cinnamon
½ inch Sea foam
1-2 Wild berries
For Smoking
2-3 Coal
3-4 cloves
1 tsp ghee
For Mooli Aur Alsi Ki Chutney
1 tbsp Flax seeds
4-5 black pepper
1 -inch Ginger, grated
Salt, to taste
2 Green Chilies, finely chopped
1 tbsp Fresh Coriander, chopped
½ Cup White Radish, grated & squeezed out water
½ Cup Curd, beaten
For Serving
4-5 mini parathas
1 Large Onion, cut into roundels
1 Lemon, cut into wedges
Few Fresh Mint Leaves
Process
For Mincing
Combine minced mutton and kidney fat, mix. Mince the mutton in a mincer or in a mixer grinder, repeating the process twice. Set aside.
For Galawat ka Masala
In a bowl, Add in Betel leaf root, Vetiver root kush ke root, Long pepper, Allspice, Black Peppercorns, Black Cumin Seeds, Cloves, Green Cardamoms, Star Anise, 2 Bay Leaf, Dry Rose Petals, Stone Flower/Mountain Moss, Nutmeg, Mace, Black Cardamoms, a pinch of Saffron, Cinnamon, Sea foam, Wild berries.
Transfer it into a grinder jar and grind the spices to a fine powder.
Turn off the flame and grate the nutmeg in the pan, add in dry rose petals and mix well.
Let the spices cool down completely. Grind the spices to a fine powder.
For Kebabs
In a mixing bowl combine minced meat, prepared spice mix, ginger garlic paste, raw papaya, kewra water, rose water, salt and mix well.
Let the meat marinate for minimum 2 hours or preferably overnight in refrigerator.
Take the meat out of the refrigerator.
Now take a flat pan. Heat ghee on medium heat for shallow frying.
Wet your hands with water and take a portion of meat mixture and directly place on the pan while shaping them into patties.
Fry till golden crust is formed on both sides and evenly cooked.
Remove the kebabs on absorbent paper to remove the excess fat.
For Mooli Aur Alsi Ki Chutney
In a pan lightly toast alsi and black pepper and crush them corsley.
now add ginger, salt, green chilli, coriander, white radish and curd mix well.
For Serving
Arrange kebabs on a plate and serve along with mooli aur alsi ki chutney, laccha onion and lemon wedge.
Garnish with some mint leaves.
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