Personally, I believe the star of any Indian restaurant is their Mutton Galawati Kebabs. The word ‘Galouti’ or ‘Galawati’ means melt in the mouth- and these kebabs do justice to their definition ! They are so incredibly soft, rich with flavour and completely mouthwatering.
The story behind Galawati Kebabs are just as magical. Legend says that these kebabs were invented for a toothless Nawab (king) of LUCKNOW who was very fond of meat! He commissioned his chef to prepare kebabs where he wouldn’t need his teeth at all – and that’s when his chef brought a gift to not only the Nawab but to the world as well – the yummiest, softest kebabs in the world.
If you haven’t tried this dish yet, you must experience the Nawab’s favorite dish atleast once! If you’re preparing this dish from scratch, be aware that this dish will test your patience! It is quite time consuming however, it is so worth it!
Here’s what you’ll need:
Meat – 500gms ground meat (mutton) – You can use any finely minced meat of your choice (lamb, veal or beef)!
For marination you need the following ingredients:
1. 2tbs,Papaya paste
2. 1tbs Ginger garlic paste
3. 1tbs yellow chilli powder
4. 1tbs Red chilly powder (Kashmiri chilli)
5. 2tbs Fried Onion paste
6. 2tsp Roasted gram flour /(dal channa roast)
7. Saffron 5-6strands (soak in lukewarm water/milk)
8. 1/4 tsp lace( javitri)powder
9. less than1/2 tsp green cardamom powder
10. 1tsp rose water
11. 4-5 drops of kevra Essence (Pandanus flowers extract)
12. Salt – to taste
13. Ghee 1 tbs
14. 1/2 TSP of Dry Rose Petals Powder (optional)
Dry Spices for special (Galawat Spices)
1. Cumin Seeds (shahi Jeera) – 1/2 tsp
2. Cinnamon stick (Daalchini) – 1 inch
3. Cloves (Laung) – 3-4
4. Green cardamom (Choti elaichi) – 4
5. Black cardamom (Badi elaichi) – 1
6. black stone flower 2-3
7. Nutmeg (Jaifal) – one pinch
8. Poppy seed (Khas Khas) – 1 tsp
9. kabab chini 7-8
1. Coal – 1
2. Cloves (Laung)
3. Green cardamom (Choti Elaichi) –
To make the papaya paste, take a raw papaya- cut and remove the seeds. Grate and grind to make a paste. Keep aside.
Heat a pan and slightly roast dry chickpeas, and grind it alternatively, You can also use gram flour. Then, roast the whole dry spices: cumin seeds, cinnamon, coves, green cardamom, black cardamom, mace, nutmeg, poppy seeds and bay leaves. Grind it into fine paste once they are at room temperature.
Next, take 2 Med.sliced onions and sauté in ghee. When onions are caramelised, grind them into a fine paste. Grind ginger, garlic and mint together and keep the paste aside.
Soak saffron strands in lukewarm water or milk.
For marination: Add the salt, papaya paste, ginger chilli paste ,yellow and chilli powder in finely minced meat and keep aside.
To infuse an authentic flavor of spices: Take 2small pieces of coal till it starts burning. Put one small bowl and place it in the center of the vessel containing meat. Add hot coals and put cloves and cardamoms on top. Be sure to add some ghee. This will release a pleasantly aromatic flavour and flavoured smoke into the meat.
Next, quickly cover the vessel and burning coal with lid so that meat absorbs all earthy flavour of ghee and coal and also infuse the spices flavour.Leave this covered for about 15-20 minutes.
Add dry spices powder (Garam Masala), cardamom and lace powder, caramelised onion paste, roasted gram flour, saffron water, cashew paste and rose water and Kewra essence 4-5 drops and marinate the meat. Mix it well. Add some ghee as this will help to bind the moisture.
Cover the meat with cling film and put in the chiller for 4 -5 hrs. Your meat is ready to be made into kebabs.
Make flat patties of the meat. Heat 2 table spoons of ghee/oil in a pan. Fry the patties on very low flame till cooked.
Transfer to the serving dish and Serve hot with mint chutney and onion rings and lemon wedges.
You’re done! ENJOY!
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