Galouti Kabob With Lamb and Papaya Recipe

Galouti Kabab,
  • 6 hrs
  • Prep: 5 hrs,
  • Cook: 60 mins
  • Yield: 12 servings
Ratings (7)

Just one of the many delicious kababs that are the mainstay of Awadhi cuisine from Lucknow in North Indian Uttar Pradesh. Try this melt-in-your-mouth kabab with Mint-Coriander chutney.

What You'll Need

  • 35.274 oz. (1 kg) lamb very finely minced
  • 1 tbsp ginger paste
  • 2 tbsps garlic paste
  • 2 tbsps butter
  • 4 tbsps raw papaya paste
  • 1/2 tsp red chili powder
  • 1/4 tsp mace powder
  • 4 tbsps Bengal gram flour, lightly roasted
  • Salt to taste
  • 3 tbsps oil/ghee to fry the kababs

How to Make It

  • Add all the ingredients (except the ghee) to the lamb mince and mix well.
  • Refrigerate the whole mix for 1 hour.
  • Remove the mix from the refrigerator and form into patties.
  • Heat the ghee on a heavy-bottomed skillet (on a medium flame) and fry the kababs till golden on both sides.
  • Cool on paper towels. Serve with Mint-Coriander Chutney.