The most tender of kababs allow different flavours their due
Galouti kabab is quite an uncrowned monarch in the kabab territory. The Awadhi speciality with lamb mince is characterised by its melt-in-the-mouth quality.
Legend goes that it was first whipped out for a toothless nawab — hence all tender. Lamb goes into the mince machine, woos in a few spices and the gets fried in ghee.
50 gms ginger-garlic paste
100 gms raw papaya paste
250 gms mutton boneless mince
50 gms mutton fat
10 gms garam masala
50 ml desi ghee
salt to taste
4 strands saffron
Red chilli powder as per taste
First marinate the boneless mutton mince by mixing it with desi ghee, saffron, ginger garlic paste, salt, garam masala, red chilli powder and raw papaya paste and keep the blend for 15 to 20 minutes.
After marinating, give the meat mix the round shape of kababs.
Take a non-stick pan, pour one teaspoon of desi ghee and shallow-fry the kababs till they turn light golden in colour.
Serve with mint sauce for perfect taste.
Keywords: Galouti kabab recipe