Wednesday, 18 July 2012

Galouti Kabab or Minced Lamb Kababs - Awadhi Cuisine

"Galouti Kabab" is one of the most delicate kebabs from North India, made of minced lamb. Legend has it that the galawati kebab was created for an aging Nawab Wajid Ali Shah of Lucknow who lost his teeth, but not his passion for meat dishes.
‘Galawati’ or 'Galouti' means “melt in your mouth” and was perfect for the toothless Nawab who continued savouring this until his last days.
The original recipe that brought many a smile on the Nawab’s face, albeit toothless, and many a sigh of satisfaction, is supposed to have more than 100 aromatic spices.
The Galouti Kebab is part of the "Awadhi Cuisine" ie from the city of Lucknow. Along with the Lucknowi biryani and Kakori Kebab, this is one of the outstanding highlights of the great food tradition from the Awadh region in Uttar Pradesh, India.
I got this recipe, from one of my friend who is Chef in a very renowned restaurant, which specializes in Awadhi cuisine.

Makes 10 kababs

Lamb mince or kheema - 500 gms
Garam masala - 1/2 tsp
Nutmeg powder or Jaiphal powder - 1/4 tsp
Mace or Javetri - 1/4 tsp
Black Cardamom - 3
Cinnamon stick - 2 inch piece
Onions - 2 - sliced
Ginger garlic paste - 2 tbsp
Gram flour - 4 tbsp
Coriander leaves - chopped - 2 tbsp
Garam masala - 1 tsp
Red chilly powder - 1/2 tsp
Salt - 1 tsp
Egg - 1
Maida or Plain flour - 2 tsp
Kachri powder - 1 tsp ( Optional)
Oil - 1 tsp for frying onions
Butter or Ghee or Olive oil - 2 tbsp for shallow frying the kababs ( Use Ghee for authentic taste)

Wash the lamb mince in a strainer and press out excess water.
Now take a cooker, add the mince, Nutmeg powder, Mace, Black cardamom seeds, cinnamon stick along with 2 cups water and cook for 30 minutes after the 1st whistle. Now the mince or kheema will be cooked.
If there is any water remaining, dry out the water by keeping the cooker open on the stove so that all water evaporates on its own.
Now put the mince into a blender and churn till smooth and transfer to a large bowl.
Fry the sliced onions in a little oil until golden brown, and make a paste of it.
Now add the onion paste, ginger garlic paste, kachri powder, salt, chilli powder and garam masala to the mince in the large bowl. Fry the gram flour in a pan on low heat till its light golden and fragrant. Now add this gram flour too to the mince. Add chopped coriander leaves also and mix well.
Keep for 1 hour in the refrigerator.
Shape the mince into round flat kababs.
Beat 1egg and add 1 tsp maida and mix well.
Now take a shallow pan, keep on low heat, add 2 tbsp ghee or butter or olive oil.
Dip the kababs in the egg batter and shallow fry them till brown on both sides.
Sprinkle chaat masala and serve hot with mint chutney, onion rings and lemon wedges.

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