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Monday, January 9, 2012

Galouti Kabab

The very famous Lucknowi cuisine Galouti Kabab, was originally conceived for the toothless Nawab of Lucknow. So delicate that it just melts in your mouth.

For the marinade -
Minced mutton - 350 gms
Raw papaya paste - 3 tbsp
Ginger garlic paste - 2 tsp
Salt to taste

For the masala -
Cumin seeds - 1 tsp
Saunf - 3 tbsp
Coriander seeds - 3 tbsp
Poppy seeds - 1 ½ tsp
Ghee - ½ tsp
Nutmeg - ¼ tsp, grated
Cinnamon - 1 inch
Mace - 1 whole
Red chilly powder - ½ tsp
Garlic Cloves - 6-7
Gram flour - 3 tbsp
Black pepper powder - ½ tsp
Onion - 2 medium, finely sliced
Oil for deep frying
Salt to taste

For smoking the meat -
Coal pieces - 2-3
Cloves - 3
Green cardamon - 3, crushed
Ghee - ¼ tsp

Oil for shallow frying the kababs

Mix the minced mutton, papaya, ginger garlic paste and salt, marinate for around 4 hours.
Dry roast cumin seeds, saunf, coriander seeds, poppy seeds, keep it aside and cool. Meanwhile in a small pan, heat ghee to smoking point, switch off the heat and add nutmeg, cinnamon and mace. Heat oil in a kadhai and deep fry the sliced onions till they turn crisp and brown. Grind to a paste, the dry roasted spices, pepper & chilly powder, salt, garlic, gram flour and the spices we had fried in ghee. Nicely mix the ground paste into the minced meat (use your hands if you wish).

Heat the coal pieces in an open flame till red hot and place them in a steel katori or any small bowl. Place the meat in a large bowl, make a depression in the middle and place the katori. Add ghee, cloves and cardamon on the coal. Cover the bowl with a lid or with aluminum foil. Leave it for around 15 minutes so that the aromatic smoke incorporates well into the meat.

Make 2 inch tikkis (patties) out of meat using both your palm(in case the mince sticks in your palm, you can dip your hands in water before). Take some oil in a pan heat and shallow fry the tikkis for around 4 minutes on both sides or until brown.

Serve the kabab with finely sliced onions.


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