Awadhi (Lucknow & Rampur)
Galouti Kebab
Lucknow's melting kebab: mutton minced to a paste, tenderized with raw papaya and seasoned with dozens of spices, then seared into soft discs that dissolve on the tongue. Served with warqi paratha, it is the peak of Awadhi kebab craft.
4 hr 20 min · Serves 6 · Takes some skill
6
Ingredients
Mince
Tenderizer
Bind
Spice
Cook
Finish
Method
Start cooking mode- Prep 240 min · Cook 20 min · 260 min total
- hard
- 1
Mince the mutton to a near-paste; mix with papaya paste, birista, nut paste, and the spice blend. Rest chilled for hours.
- 2
Shape into small soft discs — the mixture should be barely holdable.
- 3
Shallow-fry gently in ghee, turning once, until just set and browned; they should never firm up.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
