Galauti kebabs were created to be exceptionally soft: finely ground meat, tenderising raw papaya and aromatic Awadhi spices combine into delicate kebabs that barely need chewing.
Use Spiced Right Lucknowi Galauti Kebab Masala for the traditional aromatic profile.
Ingredients
- 500 g finely minced mutton
- A handful of mint leaves
- 5–6 green chillies
- 1 inch ginger
- 8–10 garlic cloves
- 1 cup fried onion
- 2–3 tbsp grated raw papaya
- 4 tbsp Lucknowi Galauti Kebab Masala
- Oil or ghee, for pan-frying
How to Make Galauti Kebabs
- Grind mint, chillies, ginger, garlic, fried onion and raw papaya into a coarse paste.
- Add the mutton mince and process briefly until the mixture is very smooth.
- Transfer to a bowl, add Galauti Masala and knead gently into a soft mixture.
- Divide into 8–10 portions and shape into flat discs with lightly oiled hands.
- Pan-fry on a preheated, greased pan until browned and cooked through on both sides.
Tips for Soft Galauti Kebabs
- Use finely minced meat with sufficient fat; lean mince can become dry.
- Do not overuse raw papaya or the mixture may become too soft to shape.
- Chill the mixture briefly if it feels difficult to handle.
- Turn gently with a thin spatula.
What to Serve with Galauti Kebabs
Serve with mini ulte tawa paratha or sheermal, mint chutney, laccha onion and lemon.
Frequently Asked Questions
Why is raw papaya used?
Raw papaya contains papain, an enzyme that tenderises the meat and produces the signature soft texture.
Can galauti kebabs be prepared ahead?
Prepare and refrigerate the mixture several hours ahead, then shape and fry shortly before serving.
Shop the blend: Lucknowi Galauti Kebab Masala