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How to Make Tender Galouti Kebab | Indian Cuisine

Galouti Kebab is a luscious melt-in-the-mouth delicacy that was originally invented in the city of Nawabs, Lucknow in the North Indian state, Uttar Pradesh. The Khansamas of Nawab Asad-ud-Daula pioneered this delicious kabab recipe to quench Nawab’s insatiable thirst & love for different kebabs.

This culinary innovation of Lucknow in the form of Galouti kebab masala is savored across the world & is eminent for its rich taste & flavors. It tastes best when paired up with Mint-Coriander chutney. 

Try your hands at this aromatic & delectable kebab at home. Serve it on the snacks platter at house parties or an extravagant weekend dinner with someone special. You may sprinkle some lemon juice on the kebabs before serving.

Print Recipe
How to Make Succulent Galouti Kebab | Indian Cuisine
Galouti Kebab Ready
Course Starters
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Starters
Cuisine Indian Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Galouti Kebab Ready
Instructions
Marination Instructions:
  1. Take a large bowl & add all the ground spices to minced lamb (except oil/ghee).
  2. Refrigerate the mixture for 1 hour.
Cooking Instructions:
  1. After 1 hour, take out the mixture from the refrigerator & mould it into patties.
    Form Kebabs from mutton
  2. Pre-heat oil/ghee in a heavy-bottomed skillet on medium flame.
    Heat Ghee in a Pan
  3. Place the patties in the oil carefully & deep fry until golden brown.
  4. Turn the kebabs occasionally for uniform cooking & color.
    Fry Shami kebabs
  5. When cooked, transfer the fried kebabs to a plate lined with paper towel to drain excess oil.
  6. Drizzle the kebabs with lemon juice & serve hot with Mint-Coriander Chutney.
    Galouti Kebab Ready
Recipe Notes

Contact Chef: Payal Jethani

If you like this recipe, you may also try:

1). Chicken Onion Kebabs

2). Makhmali Chicken Kebab

You can also try Veg Hara Bhara Kebab Recipe.

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