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.

Galouti Kabab


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.


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