Galawati Kebab

Mon, 10 Oct 2016 02:00:00 +0100

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 #

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