Mutton Galouti Kebab
Kebabs are heartwarming, delicious,
satisfying appetizers. One similar of this nature is the melt-in-the-mouth and
very famous Mutton Galouti Kebab from Lucknow cuisine. When one makes
it at home it definitely tastes different, try not to fry it in clarified butter
or dalda.
Make kebabs as many as possible for
this new year party and enjoy the extra time to have fun with your friends and
family as it is very simple to make.
Best Served Mutton Galouti
Kebab along with Dhaniya Pudina Chutney for your party appetisers.
If you like this recipe, you can also
try other Kebab Recipes that you can make for your parties.
Such as Veg.
galouti kabab recipe you can use rajma a popular vegetarian
alternative of the popular meat-based galouti kebab from awadhi cuisine.
Furthermore, some tips, suggestions and variations to the veg.
galouti kebab recipe. Firstly, the kidney beans have to be soaked minimum
of 8 hours if not overnight. Once it is soaked, pressure cook it thoroughly so
that rajma can be easily mashed and shaped.
Once the kebabs are shaped you can fry these with different
options. Have pan-fried to give the healthy option, but you can deep fry or
shallow fry till crisp. lastly, you can extend and experiment the recipe by
adding choice of millets and quinoa. Adding these makes it crispy and also
filling. Can served within a roll. It
can be served as starters or snacks with choice of condiments, but also tastes
amazing when served as patties for burger or rolls.
In addition, meat lovers extend this recipe with desired meat
in place of rajma and thus making a protein pack. Most of the kebab can be stuff
in a roll with some salad and serve it as a complete meal for lunch and dinner.
Important cooking tips:
You
can also add 1 egg for more binding.
Can I add caramelized onions to this recipe?
Yes.
You can deep-fry the onions and add them for blending.
Can I add Rose or Kewra water to this recipe?
Yes.
If you want to make the Galouti Kebabs more aromatic, then you can add Rose or
Kewra water during marination.
Cooks in: 30 Mins
Makes: 4 Servings
Cuisine: North Indian
Recipes
Course: Appetizer
Diet: Non Vegeterian
Ingredients
·
500
grams Mutton minced (for veg. Kebab you can use rajma boiled instead)
·
3
tsp Papaya, paste
·
2
tsp Cumin powder (Jeera)
·
1
tsp Coriander Powder (Dhania)
·
1
tsp Garam masala powder
·
1 Onion,
chopped and fried (caramelized)
·
2
tsp Ginger Garlic Paste
·
2
tsp Gram flour (besan) roasted
·
Mint
Leaves (Pudina), a handful
10 whole Cashew (kaju, soaked
in warm water for 10 minutes)
·
1
tsp Lemon juice
·
Salt,
black powder, chillie powder as per taste
·
1
tsp Ghee
·
Oil
as required, to shallow fry
Method:
In a big bowl mix the minced mutton Or
boiled rajma (for vegetarian kebab), lemon juice, papaya paste, ghee and salt,
chillie powder and black pepper powder in a bowl and keep it aside for 10
minutes.
In a blender add rest of the ingredients
one by one - onions, ginger garlic paste, gram flour, mint leaves, cumin
powder, coriander powder, garam masala and cashews Blend it well with little or
no water.
Once all these ingredients have ground
and combined well, add in the minced meat and blend well for second time until
all ingredients combine well and is a smooth texture
Transfer it in a container with a lid
and refrigerate overnight or for 8 hours. This helps in the mutton absorbing
all the flavours of the spices.
Take out this mutton mixture from the
fridge after 8 hours, and prepare patties and keep it ready on the plate.
Heat a grilled iron pan with some oil
to coat the surface. Place the Kebabs/patties and shallow fry on medium to low
flame for about 10 minutes on each side of the Kebab. Fry the remaining kebabs
too and serve hot.
Serve Mutton Galouti Kebab along with Dhaniya Pudina Chutney for your party appetisers.
Please like and share my recipe. The link is given below:
Video link
Thank you and best wishes!
Parwan's Kitchen
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