Galawati Kebab
The crown jewel of Awadhi cuisine — ultra-fine minced meat mixed with raw papaya, over a hundred spices, and ghee, cooked on a tawa into melt-in-the-mouth patties. Said to be created for a toothless Nawab.
Cuisines
Awadhi
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 30 min
Cook: 20 min
Total: 50 min
2-3 servings
Ingredients
| 250 grams | minced lamb |
| 1 tablespoon | raw papaya paste |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | garam masala |
| 1/2 teaspoon | cumin powder |
| 1/4 teaspoon | mace powder |
| 1/4 teaspoon | nutmeg powder |
| 1/4 teaspoon | black pepper powder |
| 1 tablespoon | roasted gram flour |
| 1 tablespoon | ghee |
| 1 | salt to taste |
| 2 tablespoons | finely chopped fresh coriander |
| 2 tablespoons | finely chopped fresh mint |
| 1 tablespoon | lemon juice |
| 2 tablespoons | ghee for frying |
Instructions
- 1 In a mixing bowl, combine the minced lamb with raw papaya paste and ginger-garlic paste.
- 2 Add red chili powder, garam masala, cumin powder, mace powder, nutmeg powder, black pepper powder, and salt. Mix well.
- 3 Incorporate the roasted gram flour, ghee, chopped coriander, chopped mint, and lemon juice into the mixture.
- 4 Knead the mixture well to ensure all ingredients are evenly distributed and let it marinate for at least 30 minutes.
- 5 Divide the mixture into small portions and shape them into flat round patties.
- 6 Heat ghee in a non-stick pan over medium heat.
- 7 Fry the patties in batches, ensuring they are cooked through and have a golden-brown crust on both sides.
- 8 Serve hot with mint chutney and onion rings.
Tips
For best results, use freshly ground spices and ensure the lamb is finely minced for a melt-in-the-mouth texture.