Indian Cooking Tips: How To Make Restaurant-Style Galouti Kebabs In 30 Minutes (Recipe Inside)

For a non-vegetarian who loves indulging in tikkas and kebabs, melt-in-mouth galouti kebabs would be a delight on the table! Even though we have a huge variety in kebabs besides tikkas and much more, the popular and incredibly soft galouti kebab has a separate fan base. Straight from the kitchen of Nawab Asa-ud-Daula of Lucknow, who is known for his significant contribution to the culinary culture of Lucknow, galouti kebab was a result of his fondness for kebabs. Legend has it that the Nawab had lost most of his dentures due to old age but his love for kebabs had not; therefore, his khansamah started to make a kebab variant that would be so soft that it could be enjoyed without chewing. And thus, galouti kebabs were born.

Galouti literally translates to 'soft', something that melts in the mouth. Made with the finest cuts of lamb, minced finely and added with a heavenly mix of over 150 exotic spices for flavour, galouti kebabs were a pan-fried delicacy that won hearts of the nawabs earlier and are now ruling the snacks platter of every dinner party. The only difference now is that while the khansamah used about 150 exotic spices, today it is rarely done mostly due to unavailability. Nevertheless, galouti kebabs can be made with less exotic spices and in about 30 minutes at home too!

(Also Read: 11 Best Kebab Recipes)

_{Galouti kebabs can be made with less exotic spices and in about 30 minutes at home too!}

How To Make Galouti Kebabs Under 30 Minutes

With time, new techniques and innovations, people have started to reinvent the royal recipes according to their ease and availability of ingredients. We have a restaurant recipe of mouth-watering galouti kebabs that uses doubly minced mutton, which is mixed well with spices and chillies before they are pan-fried. Spices such as kebab chini powder, red chilli powder, ginger-garlic paste, saffron, onion paste gulab jal, besan and ittar are mixed with minced meat. Raw papaya paste is also added to the mix for tenderizing. It is then flattened into tikkis and pan-fried in ghee! While most of the recipes let the mix rest for a couple of hours, this recipe doesn't require that if you mix the spices and minced meat seamlessly.

Find the full recipe of galouti kebabs here.

You can pair it with coriander chutney or serve as is.

Try these scrumptious galouti kebabs at home for your next dinner part and share your experience with us in the comments section below.