Galauti Kebab: The Fantabulous Mughlai Recipe To Relish

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Galauti Kebab: The Fantabulous Mughlai Recipe To Relish

Galauti Kebab is the Mughlai dish prepared with lamb shoulder meat, cashews and rose water. This is the main dish for functions such as dinners and parties. It is specifically made in the times of Eid. It could also be eaten as an evening recipe. Try out the royal & delicious dinner dish.

  • Total TIme: 40m
  • Preparation Time: 15m
  • Calories: 435
  • Servings: 5

Ingredients for Galauti Kebab:

  • shoulder of lamb - 400 gm
  • sliced onion - 80 gm
  • Ginger - three inches
  • rose water - three teaspoon
  • crushed green papaya - 50 gm 
  • red chilli powder - one tsp
  • cinnamon stick - one
  • Ghee - 150 gm 
  • Garlic - 10 gm
  • green cardamom - four
  • Cashews - 40 gm 
  • Salt - six pinch
  • black pepper - two pinches 

How to prepare Galauti Kebab:

Step 1) Grind together garlic, ginger, green cardamom, cinnamon stick and raw papaya skin.

Step 2) Heat the ghee into a vessel & fry onion parts until they become golden in colour. Put them beside. In a similar vessel, fry the cashew nuts.

Step 3) Grind all the components, excluding the ghee, until they roll into a soft paste. Wash the meat so there is no fat and sinew remain onto it.

Step 4) Combine both these pastes with meat alongside chilli powder and salt & let them rest in the fridge for 6-8 hrs. Drop the lamb fat & pass it into the meat mincer double time. Next, drop the leftover ghee & rose water to mix & let it rest for thirty mins.

Step 5) Mince the mix again for more 6 times. (This would assure the mechanical tenderising of meat with the enzymes from papaya skin which will make the kebabs super smooth).

Step 6) Next, heat ghee in the shallow but thick-bottom frying vessel & drop the meat mince onto it in small quantities. Press gently with the spatula to make a round shape. Let the kebabs cook for 3 to 4 mins & smoothly flip them to cook its opposite side for 2 more mins.

Step 7) Galauti Kebabs are prepared. Have it with the tomato ketchup or green chutney.

The author is born and brought up in Udaipur. He likes to roam for new food places even in new cities for non-veg. dishes, appetizer, snacks & starters. He loves to write on the food and some exceptional dishes that he is good at making. He loves to write articles and blogs about his favourite dishes like paneer, kebab, chicken, etc. 

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