‘Galouti’ means ‘melt in your mouth’ were specially invented for the old ‘teethless’ Nawabs of Lucknow in India.
500 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