Tender galouti kebabs that melt in your mouth with a burst of fabulous Awadhi cuisine flavours. This recipe for the King of Kebabs from Lucknow has finely ground keema seasoned with a bouquet of herbs and spices; laced with the mild smokiness of ghee; the goodness of nuts; and finished with the richness of fresh thick cream!

INGREDIENTS of Galawati Kebab

  • 350 grams keema
  • 1⁄2 teaspoon salt
  • 1 1⁄2 tablespoons raw papaya with skin
  • 1⁄2 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 green cardamom pods
  • 4 dried red chillies
  • 3 cloves
  • 1 black cardamom pod
  • 1⁄2 teaspoon cinnamon powder
  • 1⁄4 teaspoon mace powder
  • 1⁄2 teaspoon nutmeg powder
  • 3 tablespoons roasted cashew nuts
  • 3 tablespoons roasted charoli
  • 2 onions
  • 1⁄2 teaspoon garam masala
  • 1⁄2 teaspoon black pepper powder
  • 3 tablespoons roasted gram flour
  • 1 tablespoon thick cream
  • 1 tablespoon kewra water
  • 1⁄2 onion, peeled in layers to form a cup
  • ghee
  • 3 green chillies
  • 2 onions

How to Make Galawati Kebab

  1. Take keema into a bowl. Add salt and raw papaya paste and marinate for 2 hours.
  2. Make dry masala powder: Toss cumin seeds into a masala grinder, add coriander seeds, green cardamom pods, dried red chillies, cloves, black cardamom seeds, cinnamon powder, mace powder, nutmeg powder. Grind to a fine powder.
  3. Make wet masala paste: put roasted cashew nuts in a wet grinder, add roasted chironji, fried onion, garam masala, black pepper powder, roasted gram flour, dry masala powder, thick cream, and kewra water. Grind, adding 4 tablespoons water and make a smooth paste.
  4. Place marinated keema in a bowl, add wet masala paste and Create a “hole” in the center of the mixture with the spatula.
  5. Lay an onion layer in the center gap and place a hot burning piece of charcoal onto the onion. Put 2 teaspoons ghee onto the charcoal, it will start smoking. Immediately cover the dish tightly with the lid and set aside for 30 minutes to allow the smoke to infuse the keema mixture.
  6. Make kebabs: Transfer the mixture to a bowl and mix well. Tear off a walnut size chunk of the mixture, roll into a ball between your palms, then flatten slightly.
  7. Set it down and repeat the same for the remaining mixture.
  8. Place a heavy pan on high heat, add ghee.
  9. Fry the kebabs till golden brown, about 2 minutes on each side, adjusting heat as needed. Remove from pan and place on kitchen paper to absorb excess oil.
  10. Garnish with slit green chillies and onion slices.