Mutton Galouti Kebab Recipe: A Culinary Delight
Mutton Galouti Kebab is a dish steeped in history and flavor, originating from the royal kitchens of Awadh (present-day Lucknow) in India. Known for its melt-in-your-mouth texture and aromatic spices, this kebab has earned a reputation as a culinary masterpiece. Here, we present a step-by-step guide to preparing Mutton Galouti Kebab, ensuring you can recreate this regal dish in your own kitchen.
Ingredients:
- 500 grams of finely minced mutton (preferably from the leg)
- 2 tablespoons of raw papaya paste (acts as a meat tenderizer)
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of roasted gram flour (besan)
- 1 tablespoon of melted ghee (clarified butter)
- 1 teaspoon of garam masala powder
- 1 teaspoon of ground red chili powder
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of ground cumin seeds
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of ground nutmeg (jaiphal)
- 1/2 teaspoon of ground mace (javitri)
- Salt to taste
- Oil or ghee for shallow frying
- Fresh coriander leaves and lemon wedges for garnish
Step-by-Step Procedure:
- Marination:
- In a large mixing bowl, combine the minced mutton with raw papaya paste, ginger-garlic paste, and salt. Mix well and let it marinate for at least 2 hours. The papaya paste helps tenderize the meat, ensuring a soft texture for the kebabs.
- Preparation of Spice Mix:
- In a small bowl, mix together roasted gram flour, garam masala powder, red chili powder, ground coriander seeds, ground cumin seeds, ground black pepper, ground nutmeg, and ground mace. This spice mix will enhance the flavor profile of the kebabs.
- Cooking the Mixture:
- Heat melted ghee in a heavy-bottomed pan or skillet. Add the marinated mutton mixture and cook over medium heat, stirring continuously, until the meat is tender and cooked through. This process may take about 20-25 minutes. Ensure the mixture is dry and most of the moisture has evaporated.
- Cooling and Grinding:
- Once cooked, remove the mixture from heat and let it cool completely. Transfer the cooled mixture to a food processor or grinder. Grind it to a smooth paste-like consistency. The grinding process is crucial as it helps achieve the characteristic melt-in-your-mouth texture of Galouti kebabs.
- Shaping the Kebabs:
- Take small portions of the ground mixture and shape them into round patties or kebabs. You can flatten them slightly to ensure even cooking.
- Shallow Frying:
- Heat oil or ghee in a non-stick pan or griddle over medium heat. Place the shaped kebabs carefully onto the hot pan. Shallow fry each side until golden brown and crispy, usually about 2-3 minutes per side. Avoid overcrowding the pan to ensure even cooking.
- Serve Hot:
- Once the kebabs are cooked to perfection, remove them from the pan and place them on a serving platter. Garnish with fresh coriander leaves and lemon wedges. Mutton Galouti Kebabs are traditionally served hot with mint chutney, sliced onions, and roomali roti (thin bread), or as a delightful appetizer.
Tips for Perfect Mutton Galouti Kebabs:
- Use freshly minced mutton for the best texture and flavor.
- Adjust the spice levels according to your preference.
- Ensure the meat mixture is dry before grinding to avoid excess moisture.
- Maintain medium heat while frying to achieve a crispy exterior while keeping the inside tender.
Conclusion:
Mutton Galouti Kebab is not just a dish; it’s a celebration of flavors and culinary finesse. Originating from the royal kitchens of Awadh, this kebab continues to captivate food enthusiasts with its rich history and exquisite taste. By following this step-by-step recipe, you can embark on a gastronomic journey that brings the flavors of Awadh right into your home. Impress your guests or indulge in a flavorful treat yourself with homemade Mutton Galouti Kebabs that are sure to leave a lasting impression.