Mutton Galouti Kebab
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.
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
Instructions
- 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), 3 tbsp rose petals (dried) and grind them all into a smooth powder.
- Take 750 grams of mutton keema and minced 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.)
- 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.
- 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.
- 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.
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Notes
I have used cashew nuts in the recipe. You may try khas khas for a lighter touch in the masala. It is still rich but different.
A handful of roasted chana dal holds everything together just fine. Bread bits do the job too, when tossed in instead.
Fragrance comes from dried rose petals, but for convenience you might swap it with rose water blended right into the kebab spice mix.
A bit of ready-made meat tenderizer works just as well if papaya paste isn’t to your liking.
For a firmer kebab, put them in the refrigerator to set for half an hour. However, I suggest it is not needed, especially when time runs tight.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Galouti Kebab
Amount per Serving
Calories
437
Calories from Fat 315
% Daily Value*
Fat
35
g
54
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
88
mg
29
%
Sodium
129
mg
6
%
Potassium
375
mg
11
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
21
g
42
%
Vitamin A
334
IU
7
%
Vitamin C
2
mg
2
%
Calcium
54
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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