We are sure you must have heard about the famous Galouti kebab of Lucknow. ‘Galouti’ or ‘Galawati’ means melt in the mouth. And definitely these kebabs will melt in your mouth once you have a bite of it. The history of Galouti kebab is quite interesting. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab’s love for meat.
the story goes, Tunde Miyan was a royal chef to a Nawab of Awadh who became too old to keep all his teeth, but still craved for kebabs. Galawat ke kebabs were invented for the Nawab to keep coming back to the dastarkhan, or the royal dining area .
I spoke to Khansama in Lucknow who belongs to family of House of Tunde in Lucknow … He mentioned “secret of Galauti Kebab is one secret spice … Interestingly, the original recipe is said to have a mix of more than 100 spices. He mentioned Mince of Meat is mixed with that Powder for atleast 24 hrs before actual mixing with masala ‘s take place … That Powder just makes the meat tender as well as takes out water and keeps fat intact … This is process of Curating Mince … All about how Meat could be softened like Ghee … ”
1kg Lamb boti (cubed lamb)
100g Lamb kidney fat
10g Dry Rose Petal flower
60g Ghee or Clarified Indian Butter
15g Green Cardamon Powder
5g Black Cardamon Powder
5g Clove Powder
10ml Kewra Water
10 ml Rose Water
70g Fried Brown Onion Paste
30g Raw Papaya Paste
1gm Saffron Powder
3g All Spice*
Salt to taste
Method of Preparation
- Mince the Lamb boti and kidney fat together, mince it 7-8 times to get a very fine minceTransfer the lamb mince to a big bowl .
- Add all the spices above and mix well with your hands , add some Ghee or Butter if you wish … Kneed for atleast 40 minutes , till mutton oozes out its own OIL in bowl …
- Refrigerate the marinated mince for about 12 hours … Once you taken out the dough of mince from Refrrigerator … sprinkle some more Garam masala , Add some salt now and Some more Ghee … again Kneed for 10 minutes like one kneeds for pastry dough or Roti dough … If oil has come out …
- Now this step is optional if you have handful of Coal available in house then Put in some Bowl . Add Ghee to it and Fire the Coal . After coal is burnt totally … just put the flame off and keep the bowl of smoking coal in middle of Dough of the Mince meat … and keep a cover over it for 15 minutes and cover it tightly so that mince meat takes the aroma of the smoking coal … ( OPTIONAL )
- Heat a flat frying pan. Add Ghee (oh yes, generously!) Make small patties of the minced Lamb and shallow fry on a very low heat until the kebabs and cooked and tender .
* All Spice is actually a blend of spice that ( Cinamon , star anneese Black pepper , White Pepper , a Little of Ginger Powder , Garam Masala , Kebab Chini . All fine groundedly , sieve it before you mix in mince ) …
Tips from my hands on experience: Ghee, more Ghee and slightly more Ghee (example of that below) – that indeed is one of the secret ingredients to the Kababs, apart from the very many spices that go into them. The mince taken from the lamb leg is the most judicious choice and marinating it overnight is also one of the key factors that goes in giving out a strong flavour and aroma, something that is so intrinsic to
Galoutis. I think, to arrive at the right balance where the minced lamb should be tenderly cooked yet the patties shouldn’t be fried so much as to have a hard crust, is difficult and requires a lot of practice.