Mutton Galouti Kebab Recipe: A Luxurious Taste of Lucknow
Kebabs have always been a delightful treat, especially when they come from the rich and royal kitchens of Lucknow. Among the many varieties, Mutton Galouti Kebab stands out as a melt-in-the-mouth delicacy that has captured the hearts of many food lovers around the world. Known for its tender, juicy texture and an aromatic blend of spices, these kebabs are perfect as an appetizer for any occasion. Though often deep-fried in ghee or clarified butter, this recipe suggests a lighter approach, frying in just enough oil for a golden, crispy exterior. By marinating overnight, the meat absorbs the full range of spices, making every bite a flavorful experience.
Cuisine: North Indian
Course: Appetizer
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mutton (minced) | 500 grams |
| Papaya (paste) | 3 teaspoons |
| Cumin powder (Jeera) | 2 teaspoons |
| Coriander powder (Dhania) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Onion (chopped) | 1 medium-sized |
| Ginger garlic paste | 2 teaspoons |
| Black pepper powder | 1/4 teaspoon |
| Gram flour (Besan) | 2 tablespoons |
| Mint leaves (Pudina) | A handful |
| Lemon juice | 1 teaspoon |
| Salt | To taste |
| Ghee | 1 teaspoon |
| Oil | As required (for shallow frying) |
Preparation Time:
- Prep Time: 9 hours (for marination)
- Cooking Time: 30 minutes
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20g |
| Carbohydrates | 6g |
| Fat | 18g |
| Fiber | 1g |
| Sodium | 400mg |
Note: Nutritional values may vary based on specific ingredients and cooking methods.
Instructions:
-
Marinating the Mutton:
- In a large mixing bowl, combine the minced mutton, lemon juice, papaya paste, ghee, and salt. Let this mixture rest for about 10 minutes. The papaya paste helps tenderize the meat and infuse a lovely sweetness, while the ghee adds richness.
-
Grinding the Spices and Aromatics:
- In a blender, add the chopped onion, ginger-garlic paste, gram flour, mint leaves, cumin powder, coriander powder, garam masala powder, and black pepper powder. Blend everything together into a smooth paste. Use as little water as possible, or none at all, to keep the mixture thick and aromatic.
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Combining the Mixtures:
- Once the spices and aromatics are blended, add the prepared paste into the minced mutton mixture. Blend again until everything is thoroughly combined and the texture is smooth. At this stage, the mixture should be very soft and moldable.
-
Marination:
- Transfer the blended mutton mixture into an airtight container and refrigerate it for at least 8 hours or overnight. This long marination ensures that the flavors meld beautifully and the texture becomes extra tender.
-
Shaping the Kebabs:
- After marination, remove the mixture from the refrigerator. Take small portions of the mixture and shape them into round or oval patties, about the size of a golf ball. Flatten them slightly for that traditional kebab shape.
-
Frying the Kebabs:
- Heat a non-stick or cast-iron pan over medium-low heat. Add a bit of oil to coat the bottom of the pan. Once the oil is hot, carefully place the kebabs on the pan. Fry them on each side for about 8-10 minutes or until they are golden brown and crisp on the outside. Avoid overcrowding the pan to ensure the kebabs cook evenly.
-
Serving:
- Once all the kebabs are cooked, serve them hot, paired with a refreshing Dhaniya Pudina Chutney (coriander-mint chutney) for a burst of flavor. You can also serve them with sliced onions, lemon wedges, and a sprinkle of chaat masala for added zest.
Tips:
-
Papaya Paste: Papaya contains an enzyme called papain that acts as a tenderizer. Using this natural ingredient in your marinade helps break down the tough fibers in the mutton, making the kebabs extraordinarily tender.
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Blending: The key to smooth kebabs is ensuring a very smooth and well-blended mixture. If the mixture feels a little loose, you can add more gram flour, but do so sparingly to maintain the softness.
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Shallow Frying: While the traditional recipe calls for frying in ghee or clarified butter, shallow frying in oil is a lighter option. Be sure to fry on low to medium heat to avoid burning the kebabs.
Conclusion:
Mutton Galouti Kebab is more than just a recipe; itβs a piece of history from the royal kitchens of Lucknow. The delicate balance of spices, the tenderness of the meat, and the melt-in-the-mouth texture make it a must-try appetizer for any special occasion. By following this recipe, you can bring the flavors of Lucknow to your home and impress your guests with this royal delicacy.
