Galouti Kebab is a legendary Lucknowi delicacy made with finely minced mutton blended with aromatic spices and cooked until soft and juicy. Famous for its melt-in-the-mouth texture, this royal Awadhi kebab is traditionally served with Sheermal, Roomali Roti, or mint chutney.
Combine the minced mutton with raw papaya paste, ginger-garlic paste, spices, salt, and chopped herbs.
Mix thoroughly and marinate for at least 2–4 hours, preferably overnight.
Shape the mixture into small, flat round patties.
Heat ghee in a non-stick pan or tawa over medium heat.
Cook the kebabs for 3–4 minutes on each side until golden brown and fully cooked.
Remove from the pan and let them rest for a minute.
Serve hot with Sheermal, Roomali Roti, onion rings, lemon wedges, and mint chutney.
500g finely minced mutton
2 tbsp raw papaya paste (meat tenderizer)
2 tbsp ghee
1 tsp ginger-garlic paste
2 tsp Galouti kebab spice mix (garam masala, cloves, cardamom, cinnamon, cumin)
Salt to taste
Fresh coriander and mint leaves, finely chopped
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