Traditional Style of preparing – Galouti Kebab
Believe it or not, the origin of Galouti Kebab lies in the Melt-In -Mouth concept. Even a toothless person should be able to eat these kebabs. It has to be so soft and delicate! Before we tell you the Galouti Kabab recipe, here’s what you need to know:
Galauti meant ‘dissolving’, something that melts in the mouth, and that was the purpose behind its invention.
Facts about Galouti Kebab that everyone should know:
- Galouti kebab was invented for the nawab of Lucknow
- The Old Nawab had no tooth and these kebabs were easy to eat
- The tender juicy kebab was believed to have a mix of 150 spices, wow man are you kidding me, no not really. It may sound like it will be a burst of spices as you eat but I swear, while eating you won’t feel that extreme punch of spices. On the contrary, it is really light on the tongue.
Ready to Relish
History of Galouti Kebab
Galouti Kebab were invented for the ‘toothless king’ Nawab Asad ud Daula. The legend goes that the Nawab had lost most of his dentures due to old age, but his penchant for kebabs were far from dying. So for their toothless Nawab, the seasoned khansamas came up with a popular variant which needed no chewing yet had the same rich flavours and taste of a kebab. And it was the love for this Nawab, the most loved in the world- The Galauti Kebab was born.
Haji Mohammad Fakr-e-Alam was the name of the Khansama who first made Galouti Kebab. Thanks to him and now this creamy, silky, mouth-watering kebab has become a world renowned delicacy. People swear by Galouti kebab and it is best served with Mughalai paratha or ” Ulte Tawe ka Paratha” (Bread prepared in inverted Wok) , some finely chopped onion, mint chutney and lemon.
To be honest, while writing this blog, I started salivating.
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Let us deep dive into the ingredients and the process of making Galouti Kebab:
INGREDIENTS OF GALOUTI KEBAB
400 grams shoulder of lamb
150 grams ghee
80 grams sliced onion
10 grams garlic
3 inches ginger
4 green cardamom
3 teaspoon rose water
40 grams cashews
50 grams crushed green papaya
6 pinches salt
1 teaspoon red chilli powder
2 pinches black pepper
1 cinnamon stick
HOW TO MAKE GALAWATI KEBAB
Galouti Kebab recipe
Grind together ginger, garlic, raw papaya skin, cinnamon stick and green cardamom.
Heat ghee in a pan and fry onion slices till they turn golden in color. Keep them aside. In the same pan, fry cashew nuts.
Grind all the ingredients, except the ghee, till they turn into a smooth paste. Clean the meat so there is no sinew and fat left on it.
Mix both the pastes with the meat along with salt and chilli powder, and allow them to rest in the refrigerator for six to eight hours. Add the lamb fat and pass it through the meat mincer twice. Now add the left over ghee and rose water to the mixture and allow it to rest for 30 minutes.
Mince the mixture again for another six times. (This will ensure the mechanical tenderising of the meat with enzymes from the papaya skin that will make your kebabs supersmooth).
Now, heat ghee in a shallow but thick bottomed frying pan and drop the meat mince on it in little quantities. Press lightly with a spatula to form a round shape. Allow the kebabs to cook for three to four minutes and gently flip them to cook the other side for two more minutes.
Galouti Kebabs are ready. Serve with green chutney.
A true Galouti Kebab Meal
Some of the epic places to find the best Galouti kebabs in India. But this list by any stretch of imagination is not exhaustive. As I reside in Delhi, it has the maximum mention in my favorite list.
Best places that make awesome kebab paratha:
- Tunday Kababi, Lucknow
- The Mughal’s Dastarkhwan, Lucknow
- Ayub’s, Mumbai
- Peter Cat, Kolkata
- Alkakori Alkauser, Delhi
- Al Rashida Lucknowi Galawati Kebab, Zakir Nagar, Delhi
- Bhaijaan Kebabs, Near Jama Masjid, Chandni Chowk, New Delhi
- Al Jawahar, Jama Masjid, Old Delhi
- Ustad Moinuddin Kebabs, Near Lal Kuan, Chawri Bazar, Chandni Chowk, New Delhi
- Karim’s, Near Jama Masjid, Chandni Chowk, New Delhi
- Moghul Garden, Assam
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