Galawati Kebab

Recipe by
Total Time:
2 hours 45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

The Galouti Kebab or Galawati Kebab is made of minced mutton and is a star Awadhi dish. 

A raw papaya paste is traditionally used to tenderise the meat. Lucknowi folklore has it that Galawati Kebab was created for an aging, toothless Nawab Wajid Ali Shah. 

Galawati means 'melt in your mouth' and was perfect for the old ruler.

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 450 g - mutton mince
  • 2 tbsp - raw papaya paste
  • Salt to taste
  • 1.5 cups - onion
  • 1/2 tbsp - garlic
  • 1/2 tbsp - ginger
  • 1 tbsp - khoya
  • 1/4 cloves - ground cloves
  • 1/4 tsp - ground cinnamon
  • 1/4 tsp - ground cardamom
  • 1/2 tsp - cayenne pepper
  • 1/2 tsp - pepper powder
  • 1 tsp - kewra
  • 10 - rose petals
  • 2-4 tbsp - besan flour
  • 1/4 cup - ghee

How to Make Galawati Kebab

  • Marinate the mince along with papaya paste and salt for 2 hours.
  • Grind the onion, ginger and garlic to a fine paste.
  • Heat ghee in a pan and saute till it turns brown.
  • Add the khoya and saute till it turns brown in colour.
  • Switch off the heat.
  • Mix the ground powders, rose petals and kewra.
  • Add the marinated meat and pulse in a grinder till it is well blended.
  • Sprinkle besan flour and knead to form a soft dough.
  • Add more besan if required. Cover the mixture and keep for an hour.
  • Knead well and roll into small balls.
  • Form cutlets and fry on medium heat till brown on either sides
  • Serve hot.
  • Recipe Courtesy: Mareena's Recipe Collections