Galouti kebab

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Melt-in-your-mouth galwati kebabs

We love stories, especially when they are wrapped in wonder and laced with a bit of history. Galouti Kebabs, as the story goes, were invented for the Nawabs of Awadh when they were too old to chew meat, yet could not fathom the idea of giving up their favourite dish - kebabs.

Well, as far as the story goes, Tunde Miyan was a royal chef to a Nawab of Awadh who became too old to keep all his teeth, but still craved for kebabs. Galawat ke kebabs were invented for the Nawab to keep coming back to the dastarkhan, or the royal dining area.  And do you know how the Nawab rewarded his chef?

He got his hands cut-off so he could never make those kebabs again for another nawab. Yes, it a little dramatic.  Since I am skeptical about the truth of this story, I will not drag it further and share the recipe instead...

Ingredients:

400 gms boneless lamb shoulder meat
50 gms lamb kidney fat
150 gms ghee
80 gms onions (sliced)
10 gms garlic
3 gms ginger                                  
2 gms pipli (Long pepper)                
1 gm dry rose petals                      
1 gm green cardamom                   
1 gm cinnamon stick                     
40 gms cashew nut                            
5 gms raw papaya (thick skin only)
6 gms cooking salt                           
5 ml rose water                              
3 gms red chilly powder                   

Method:

1. Ground together the ginger, garlic, raw papaya skin, cinnamon stick, dry rose petals, and green cardamom.

2. Heat the ghee and fry onion slices till they turn golden in color and keep aside. In the vessel, fry cashew nuts and pipli.

3. Grind all the ingredients, except the ghee, till it turns into a smooth paste.

4. Clean the meat so there is no sinew and fat left on it.

5. Mix both the pastes with the meat along with salt and chili powder, and allow to rest in the refrigerator for six to eight hours.

6. Add the lamb fat and pass it through the meat mincer twice.

7. Now add the left over ghee and rose water to the mix and allow it to rest for 30 minutes.

8. Mince the mix again another six times. (This will ensure the mechanical tenderising of the meat with enzymes from the papaya skin that will make your kebabs supersmooth).

9. Refrigerate the mixture till use.  Heat ghee in a shallow but thick bottom frying pan and drop the meat mince on it in little quantities. Press lightly with a spatula to form a round shape. Allow the kebabs to cook for three to four minutes and gently flip them to cook the other side for two more minutes.

10. Carefully remove and serve hot with your choice of chutney. Use a spoon, since it’s impossible to pick this kebab with a fork.