Galouti Kebab

  • Servings: 3-4
  • Difficulty: medium
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‘Galouti’ means ‘melt in your mouth’ were specially invented for the old ‘teethless’ Nawabs of Lucknow in India.

Galouti Kebab500 gms fine minced lamb
1 tbsp ginger and garlic paste
2 tbsp raw/green papaya paste
1/2 tsp red chilli powder
1/2 tsp caster sugar
1/2 tsp garam masala powder
1/2 tsp cardamom powder
1/2 Mace powder
1 tsp browned onion, paste
1 tsp coriander leaves
2 tbsp bengal gram flour (besan)
1 tsp butter
Salt to taste


Clean minced lamb with water and drain.

(Tip: For this kebab, use mutton/lamb leg or lamb shoulder which is very fine and reddish in colour, double minced/ very finely minced.)

In a large bowl add minced lamb, ginger-garlic paste, raw/green papaya paste , red chilli powder, caster sugar, garam masala powder, cardamom powder, Mace powder , browned onion, paste, bengal gram flour (besan), butter and Salt to taste. Sprinkle coriander leaves. Mix it well using hands.

(Tip: Traditionally, green papaya is used to tenderise the meat.)

Divide the mixture into equal sized portions out of it. Grease your hands with water to make sure it’s not sticky. Make patties/ flat tikka shape.

(Tip: For a more aromatic flavour and smell, add 1/2 tsp of saffron or rose water)

Heat the oil on a heavy-bottomed non-stick pan and fry the kebabs until minced lamb is cooked well and crisp on each side. Or shallow fry on tawa or griddle pan for more healthy kebabs until they are golden brown in colour from both the sides and crisp.

Serve with Lucknow style/ Mughlai paratha

Bihari Kebab

  • Servings: 8-10
  • Difficulty: medium
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Tender beef marinated in yogurt, papaya paste and then barbequed.

Bihari Kebab1kg tender beef cut into 2 inch pieces (boneless and flattened meat pieces)
2 tbsp ginger and garlic paste
2 tbsp raw/green papaya paste
½ tsp red chilli powder
½ tsp star anise powder
2 tsp cumin powder
2 tsp coriander powder
½ Mace powder
½ ground pepper
2 large onion, browned paste
1 cup yogurt
Salt to taste
2 tbsp oil to fry the kebabs


Cut 2 large onions into thin slices and fry in the oil until golden brown and soft. Dry on a kitchen paper and grind onions to a smooth paste.

In a large bowl mix ginger-garlic paste, red chilli powder, star anise powder, Cumin powder, coriander powder, mace powder, browned onion paste, ground pepper, yogurt and beef with your hands. Add salt to taste.

Cover with cling film and refrigerate for about 6-8 hours.

Take marinated beef mixture and add raw papaya paste. Now set aside for about an hour.

Thread beef pieces onto the skewers and grill the kebabs until all beef pieces are cooked well, blackened and crisp.

Serve it hot with naan, lemon wedges and raita.