Iconically Indian: How To DIY Mouth Watering Lucknow Style Galouti Kebabs

Lucknow style galouti kebabs are a soft, mushy and aromatically flavoured meat tikka delicacy. It is a hidden wonder stemming out of the royal kitchens of the Nawabs.

What Are Lucknow Style Galouti Kebabs All About?

A particular Nawab of Lucknow, Asad-ud-Daula was known far and wide for his love for kebabs, and it was during his reign that galouti kebabs were invented by his own khansamas (urdu) which literally means cooks or chefs in English.

The word galouti means soft which justifies the melt-in-the-mouth texture of this aromatic kebab dish. According to chefs and culinary experts, for the invention of the galouti kebab recipe around one hundred plus varied spices were used and thus was born the ‘Awadhi Galouti Kebab’ from the land of the Nawabs.

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How To DIY Lucknow Style Galouti Kebabs At Home:

We now take you through this flavourful and aroma filled recipe that you can try at home and become the star host of your next house party or dinner at home.

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Ingredients:

• ½ kilogram minced meat

Ingredients to grind together:

• 100 grams chopped raw papaya
• Salt to taste
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• 8  cloves black peppercorns
• 2  cloves black cardamom
• 2  teaspoon poppy seeds ground and roasted
• 4 peppercorns
• Half teaspoon cinnamon pieces 
• 2 tablespoon ground coconut
• 2 blades mace
• 5 pieces green cardamoms
• 1 teaspoon chilli powder
• 1/4 teaspoon grated nutmeg

For the kebabs:

• 1 cup onion fried until golden in half a cup of pure ghee
• 1/4 cup finely chopped coriander leaves 
• 1 tablespoon finely chopped green chillies
• 3 tablespoon roasted gram flour
• 1 egg
• Ghee to pan fry the kebabs
• Lemon juice to sprinkle over the kebabs

Step By Step Recipe:

• First, marinate the minced meat in the ground spices and ingredients for a period of 4-5 hours.
• Next, mix together the green chillies, coriander leaves, gram flour and egg.
• Now, add the meat and work on the mix for sometime in the same manner as you knead a dough.
• Next, shape the mixture into round patties of a desired size and refrigerate it for half an hour.
• Now, heat the ghee in a heavy-based pan to fry the kebabs.
• Fry the kebabs over medium heat, browning first on one side and then on the other.
• Arrange the kebabs on a serving dish, sprinkle lemon juice and serve.