Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Galouti Kebab (Melt-in-Mouth Meat Kebab)

Traditional 6. Galouti Kebab recipe

🧺 Ingredients

• Mutton, finely minced: 400g
• Raw papaya paste: 15ml (use raw papaya only, not ripe)
• Fried onions, crushed finely: 40g
• Ginger-garlic paste: 15g
• Green chilies, minced: 2
• Fresh coriander, chopped: 8g
• Fresh mint, chopped: 5g
• Gram flour (besan): 15g
• Ghee: 30ml
• Egg yolk: 1 (for binding)
• Salt: 5g
• Red chili powder: 2g
• Garam masala powder: 1g
• Mace powder: 0.5g (optional)

👩‍🍳 How to make Galouti Kebab

1. In a bowl, combine minced mutton, raw papaya paste, salt, ginger-garlic paste
2. Mix thoroughly with fingers for 2-3 minutes (raw papaya will soften meat structure)
3. Cover bowl and marinate at room temperature 2 hours (or refrigerate up to 8 hours)
4. Papaya enzymes will break down muscle fibers—meat will become very tender
5. After marination, add to meat: crushed fried onions, green chilies, coriander, mint, gram flour
6. Add all spices: red chili powder, garam masala, mace powder
7. Crack egg yolk into mixture, fold gently with spoon until evenly distributed
8. Mix with fingers—meat should feel like soft, sticky dough (almost paste-like)
9. Let mixture rest 5 minutes; it will become firmer
10. Divide mixture into 8 portions (each about 40g)
11. Keep fingers wet with ghee to prevent sticking
12. Take one portion, gently shape into a flat disc 6cm diameter and 1cm thick
13. Heat ghee in a shallow pan over low-to-medium heat (oil should shimmer but not smoke)
14. Gently place kebab in hot ghee
15. Cook on low heat 2-3 minutes on first side (meat should not brown rapidly; it should cook gently)
16. Press down gently with back of a fork as it cooks to help it set
17. Flip carefully using a thin spatula, cook 2-3 minutes on other side
18. Both sides should be pale golden-brown, not dark (overcooking ruins texture)
19. Kebab is ready when it feels firm when pressed with fork but still slightly soft inside

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