Galouti Kabab... A lucknowi delicacy made with lamb mince, chopped Coriander leaves and a ton of spices. This kabab was a hit in my home. The tender lamb mince wonderfully incorporated in the delicious spices which is then fried to give you the best starter for your Bakrid dawat. Try this recipe and let me know in the comments how it turned out.
INGREDIENTS:
For marination:
*Lamb mince- 500 gms
*Ginger-garlic paste- 1 tbsp
*Raw papaya paste- 1 tbsp
*Salt- to taste
*Green chillies- 4-5 nos
*Red chilli powder- 1/2 tsp
*Jeera powder- 1 tsp
*Chaat masala- 1 tsp
For the Onion- Curd paste:
*Fried onion- 1/2 cup
*Thick curd- 1 tbsp
*Fresh cream- 1 tbsp
For the Masala Powder:
*Chana Dal- 3 tbsp
*Dried red chillies - 3 nos
*Jeera- 1 tbsp
*Coriander seeds - 1 tbsp
*Kaju- 8-10 nos
*Cardamom - 3 nos
*Cinnamon - 2 1" sticks
Other Ingredients:
*Finely chopped onion - 2 nos
*Finely chopped Coriander leaves - 1/2 cup
*Live coal+ 1 tsp ghee
*Oil- for frying
PROCEDURE:
*Add all the ingredients listed under marination in a blender jar.
*Chop it until it turns to a paste.
*Remove it in a bowl and set aside.
*Allow it to marinate for atleast 30 mins.
*Let's prepare the onion-curd paste.
*Add all the ingredients listed under the onion paste list to the small jar of your mixer.
*Blend it to a fine smooth paste.
*Add the paste to the marinade and mix well with the kheema.
*Now, for the Masala Powder.
*Add all the ingredients one by one in a pan and dry roast it on low flame.
*Roast until all the spices turn aromatic.
*Switch off the flame and allow to cool completely.
*Then powder the spices in the small jar of your mixer.
*Add this powder to the kheema mix.
*Add the chopped onion and chopped coriander leaves to it.
*Mix everything well and set aside.
*Place a small steel katori in the centre of your kheema mix.
*Place a live coal in it and pour ghee over it.
*Cover it with a lid and allow the kheema to absorb the smokey flavour.
*Remove the steel katori.
*Heat some oil in a tawa to shallow fry the kababs.
*Shape the kheema to medium sized kababs and place it in the tawa.
*Fry the kababs while flipping in intervals to make it crispy on both sides
*Serve hot Galouti kababs along with onion slices and lemon wedges.
