Galawati Kebab

Galawati Kebab #

Melt-in-your-mouth kebabs from the Awadhi table! Try this aromatic and flavoursome Galawati Kebab recipe (also called Galouti Kebab), originally created for Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth but not his passion for meat.

Traditionally made using finely minced meat, unripe papaya and a mix of exotic spices, Galawati Kebabs are famous for their soft texture and luxurious aroma.

Ingredients #

For the meat mixture: #

  • ½ kg finely minced meat (lamb, mutton, veal or beef)
  • 3–4 tbsp raw papaya paste
  • 1 medium onion (finely chopped)
  • 1 tbsp ginger garlic paste
  • 2 tbsp Kashmiri red chilli powder
  • 2 tbsp roasted chickpea flour (besan)
  • 2–3 strands of saffron (soaked in 2 tbsp warm milk)
  • 1 tbsp rose water
  • 1 tbsp kewra water
  • 1 tbsp milk powder
  • Salt to taste
  • Desi ghee – for frying

For the Galawat Spice Mix: #

  • ½ tsp cumin seeds (jeera)
  • 1 inch cinnamon stick
  • 4 cloves (laung)
  • 4 green cardamoms (choti elaichi)
  • 2–3 black cardamoms (badi elaichi)
  • 4 black peppercorns (kali mirch)
  • ¼ tsp mace (javitri)
  • Pinch of nutmeg (jaifal)
  • 1 tsp poppy seeds (khas khas)
  • ½ tsp mustard seeds (rai)
  • 2 bay leaves

For Dum (smoking): #

  • 1 piece of coal
  • 3 cloves
  • 2 green cardamoms

Recipe #

  1. Marinate the Meat:
    Clean and deseed papaya, make a paste. Mix papaya paste into minced meat and marinate for 2 hours.

  2. Prepare Roasted Chickpea Flour:
    Dry roast besan in a pan gently until aromatic. Do not burn.

  3. Prepare Galawat Masala:
    Dry roast the listed spices until aromatic. Let them cool, then grind to a fine powder.

  4. Sauté Onions:
    Finely chop onions and sauté in 3 tbsp ghee until golden brown. Let cool and grind with ginger garlic paste to a smooth paste.

  5. Mix Marinade:
    In a large bowl, combine marinated meat with:

    • Roasted spice powder
    • Onion-garlic paste
    • Roasted chickpea flour
    • Red chilli powder
    • Saffron milk
    • Rose water and kewra water
    • Milk powder and salt

  6. Rest:
    Mix thoroughly, cover with cling film, and refrigerate for 4–5 hours.

  7. Dum (Smoking):
    Heat a small piece of coal until red hot. Place it in a small metal bowl and position the bowl in the centre of the marinated meat.
    Add ghee, cloves, and green cardamom over the coal. Quickly cover the container tightly to trap the smoke. Let rest for 15–20 minutes.

  8. Shape & Fry:
    Shape the meat into small flat patties.
    Heat 2 tbsp ghee in a pan and shallow fry kebabs on low flame until cooked and browned on both sides.

Serving Suggestion #

Serve hot Galawati Kebabs with paratha or naan, and don’t forget the mint chutney, sliced onions, and a squeeze of lemon. These kebabs are truly melt-in-the-mouth!