Mutton Galouti Kebab Recipe: A Succulent North Indian Delight
Mutton Galouti Kebab is a true masterpiece of North Indian cuisine, known for its tender, melt-in-the-mouth texture and aromatic spices. This dish, originating from Lucknow, is a delicacy that has been perfected over centuries, and it makes for a luxurious appetizer or snack. Its preparation involves marinating minced mutton with an array of spices and blending them into a smooth, fragrant mixture before pan-frying to perfection. The secret behind the softness of these kebabs lies in the use of papaya paste, which tenderizes the meat while infusing it with all the rich, flavorful ingredients.
In this recipe, we will guide you through each step, from preparing the meat mixture to frying the kebabs. The result? Flavorful, aromatic, and irresistible Mutton Galouti Kebabs that will leave your guests coming back for more!
Ingredients for Mutton Galouti Kebab
| Ingredient | Quantity |
|---|---|
| Minced Mutton | 500 grams |
| Papaya Paste | 3 teaspoons |
| Cumin Powder (Jeera) | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Onion (finely chopped) | 1 large |
| Ginger-Garlic Paste | 2 teaspoons |
| Black Pepper Powder | 1/4 teaspoon |
| Gram Flour (Besan) | 2 tablespoons |
| Fresh Mint Leaves (Pudina) | A handful |
| Lemon Juice | 1 teaspoon |
| Salt | To taste |
| Ghee (clarified butter) | 1 teaspoon |
| Sunflower Oil | For shallow frying |
Preparation Time
- Marination Time: 8 hours (or overnight)
- Total Preparation Time: 9 hours (including marination)
- Cooking Time: 30 minutes
- Servings: 4
Instructions for Making Mutton Galouti Kebab
Step 1: Prepare the Mutton Marinade
To begin making the Mutton Galouti Kebab, start by taking a large mixing bowl. Add the minced mutton, lemon juice, papaya paste, ghee, and salt into the bowl. Mix all the ingredients thoroughly. Once combined, cover the bowl and set it aside for about 10 minutes. This brief marination will allow the papaya paste to start working its magic on tenderizing the meat.
Step 2: Blend the Spices and Vegetables
While the mutton is resting, take a blender or food processor. Add the following ingredients one by one: chopped onion, ginger-garlic paste, gram flour (besan), fresh mint leaves, cumin powder, coriander powder, garam masala powder, and black pepper powder. Blend all the ingredients together until you get a smooth, paste-like texture. Try to use as little water as possible while blending to maintain the consistency of the mixture.
Step 3: Combine the Meat and Spice Paste
Once the spice paste is ready, add it to the minced mutton mixture. Blend the entire mixture again for a second time, ensuring that the spices and mutton are thoroughly combined into a smooth and cohesive texture. The final mixture should be smooth, well-blended, and slightly tacky.
Step 4: Marinate the Mixture
Transfer the mutton mixture into an airtight container. Cover the container and refrigerate it overnight or for a minimum of 8 hours. This step is crucial because it allows the mutton to absorb the deep flavors of the spices and become more tender. If youโre short on time, marinating for at least 4 hours will still give good results, but overnight marination is ideal.
Step 5: Shape the Kebabs
Once the marination time has passed, remove the mutton mixture from the refrigerator. Using your hands, shape the mixture into small, round, or oval patties. The kebabs should be about the size of a golf ball, but you can adjust the size based on your preference.
Step 6: Fry the Kebabs
Heat a cast-iron or non-stick pan over medium heat. Add a little sunflower oil to coat the surface of the pan. Once the oil is hot, carefully place the kebabs in the pan, making sure not to overcrowd them. Shallow fry the kebabs on medium-low heat for about 8-10 minutes on each side, turning them gently to ensure they are evenly browned and cooked through. The key is to cook them slowly, allowing the kebabs to stay juicy and tender inside while achieving a crispy exterior.
Step 7: Serve and Enjoy
Once the kebabs are cooked to perfection, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve the Mutton Galouti Kebabs hot, garnished with fresh coriander or mint leaves. These delectable kebabs pair wonderfully with Dhaniya Pudina Chutney or a cooling cucumber raita. They make for an impressive starter at any party or gathering.
Tips for Perfect Mutton Galouti Kebabs:
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Papaya Paste: The addition of papaya paste is essential to ensure the kebabs remain soft and tender. If you don’t have fresh papaya, you can find papaya paste in most Indian grocery stores, or you can make it at home by blending ripe papaya with a bit of water to make a paste.
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Marination Time: The longer you marinate the mutton, the better the kebabs will taste. The marination allows the spices to fully infuse into the meat, making the kebabs incredibly flavorful.
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Oil Temperature: It’s important to shallow fry the kebabs over medium-low heat. If the pan is too hot, the kebabs will brown too quickly on the outside and remain raw inside.
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Binding Agent: The gram flour (besan) helps in binding the ingredients together, ensuring the kebabs hold their shape while frying.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Carbohydrates | 6 g |
| Fat | 24 g |
| Saturated Fat | 6 g |
| Cholesterol | 70 mg |
| Sodium | 150 mg |
| Fiber | 1 g |
Conclusion
Mutton Galouti Kebab is the epitome of North Indian culinary expertise. With its rich, savory flavors and melt-in-the-mouth texture, this kebab is sure to steal the spotlight at any event. Perfect for a festive occasion, a family gathering, or as an indulgent snack, these kebabs bring the essence of Lucknow’s royal kitchens to your dining table.
Whether you enjoy them as an appetizer or pair them with naan and a side of yogurt dip for a complete meal, Mutton Galouti Kebabs are a surefire way to impress your guests. Try this recipe, and youโll soon find yourself making it over and over again!
