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Mutton galouti kebab mainly comprises minced mutton as its base. The taste and flavor come from a variety of aromatic spices mixed with it along with other ingredients such as ginger, garlic, and raw papaya paste along with fried onions for additional sweetness, chana dal for binding, and dried red chilies for the heat. Also, nuts go in for richness and the flavor is further accentuated by crushed rose petals and kewra water. Shaped by hand, the kebabs are then fried to perfection in low heat until the exterior becomes crispy and golden brown in color. Learn the steps to make mutton galouti kebab at home from my simple recipe and surprise your family.

Table of Contents

KEY TAKEAWAYS

Mutton galouti kebab is one of the most popular kebab dishes in India.
It is best served with green chutney, sliced onions, lemon wedges, and roomali roti or paratha.

Mutton galouti kebab offers a spicy, earthy and slightly creamy taste.
Other similar recipes are shami kebab, seekh kebab, mutton tikka, and mutton chapli kebab.

The Ingredients:

750 grams mutton keema (minced further in grinder to make a paste)

To make the kabab masala powder:

1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
½ tsp black pepper (whole corns)
½ tsp kabab chini (Cubeb pepper or tailed pepper)
6 pieces green cardamom (whole pods)
1 piece nutmeg (jaiphal, ¼-inch piece)
1 piece star anise (badiyan ka phool)
1 blade mace (javitri)
3 pieces black stone flower (patthar ke phool, crushed)
8 pieces cashew nuts (whole)
½ cup onion (fine slices, fried earlier)
6 pieces dry red chilies (whole, without stalk)
4 tbsp chana dal (roasted earlier)
3 tbsp rose petals (dried)

To mix the mutton keema:

2 tsp ginger and garlic paste
2 tsp papaya paste
1 tsp Kashmiri red chili powder
1 tsp salt
½ tsp kewra water (optional)
2 tbsp ghee (clarified butter)

To fry the kebab:

¼ cup cooking oil

I found this recipe in a very odd way, through a local tailoring app that I use for blouse stitching. While scrolling reviews, one line caught my eye where someone casually mentioned that the tailor’s wife cooks this dish in between finishing bulk orders. It sounded so ordinary that I became curious and messaged her without much thought. She replied later in the day, a little amused, and shared the recipe in bits, not measurements, just how she usually does it at home. I jotted it down on a loose page.

I tried it the next evening when the day had already been tiring. There was no special plan behind it. The kebabs turned out better than I expected. My husband ate quietly and then said it reminded him of something familiar. My sons finished quickly and asked if I could make it again. That is when I knew it worked. I still feel lucky that I came across it so randomly.

How to Make Mutton Galouti Kebab? (Step by Step Guide with Images)

Step 1: In a grinder, take 1 tsp of cumin seeds (jeera), 1 tsp of fennel seeds (saunf), ½ tsp of black pepper (whole corns), ½ tsp of kabab chini (Cubeb pepper or tailed pepper), 6 pieces of green cardamom (whole pods), 1 piece of nutmeg (jaiphal, ¼-inch piece), 1 piece of star anise (badiyan ka phool), 1 blade of mace (javitri), 3 pieces of black stone flower (patthar ke phool, crushed), and 8 pieces of whole cashew nuts. Follow it up with ½ cup of onion (fine slices, fried earlier), 6 pieces of dry red chilies (whole, without stalk), 4 tbsp of chana dal (roasted earlier), and 3 tbsp of rose petals (dried) and grind them all into a smooth powder.

Step 2: Take 750 grams of mutton keema and mince it further in a grinder to make a paste. Put it on a plate and make some space in the middle to put the masala powder. Follow it with 2 tsp of ginger and garlic paste, 2 tsp of papaya paste, 1 tsp of Kashmiri red chili powder, 1 tsp of salt, ½ tsp of kewra water (optional), and 2 tbsp of ghee (clarified butter). Mix them all nicely with the minced mutton, kneading it like a paratha dough.

(Pro tip: You can skip adding kewra water to the mix if you do not like it.)

Step 3: Grease your hands with a little bit of oil and shape the kebabs. You can give any shape of your choice. Make all the kebabs and keep them on a plate aside.

Step 4: Heat ¼ cup cooking oil in a frying pan over a medium flame. Put the kebab pieces gently when the oil is hot. Let one side cook for about a minute or so. Flip each kebab when one side is cooked. Remove them from the pan when both sides are nicely cooked and crispy.

Step 5: Your spicy, crispy, and tasty homemade mutton galouti kebab is now ready to enjoy. Serve it hot along with roasted tomatoes and capsicum slices or chutney.