Sunday, 18 August 2013

Galouti Kebab

My dear friends, today's special is Galouti kebab, which I

wanted to post as Eid special but due to some reasons
could not do it, this special "mouth melting" kebab has a 
very interesting story related with it.
Legend has it that the galawati kebab was created for 

an aging Nawab Wajid Ali Shah of Lucknow who lost
his teeth, but not his passion for meat dishes, that he 
commissioned the creation of a version of his beloved
kebabs that could be eaten without teeth. His court chef
designed a new kebab that would use the finest lamb
cuts, mince them twice very finely, add a tenderizer
and flavor the whole with a heavenly spice mix. This
Galawati kebab came into existence which means 
"melt in your mouth" and was perfect for the toothless
Nawab who continued savouring this until his last days.
The original recipe that brought many a smile on the
Nawab's face, albeit toothless, and many a sigh of 
satisfaction, is supposed to have more than 100 aromatic spices.

Ingredients - 

Minced meat (keema) - 250 g
Mutton  fat - 25 g
Onions - chopped n deep fried 1 medium
Ginger paste - 1 tsp
Garlic paste - 1 tbsp
Poppy seed - 2 tsp (soak in little water and make a paste)
Black pepper - 1tsp ground
Raw papya paste - 1 tbsp
Clarified butter (pure ghee) - for frying
Roasted gram flour - 1 1/2 tbsp

Red chilli powder - 1 tsp
Curd - 2 tsp
Kewra water - 1 tsp
Live charcoal - 1-2 pieces for smoking
Salt - to taste

Dry Masala - Coriander seed 1/2 tsp, cardamom green 2, black cardamom 1, clove 4, mace 1/2 tsp,  nutmeg 1/2 tsp, cumin seed 1 tsp, fennel seed 1 tsp, cinnamon 1/2 inch, all spice (kababchini) 4, bay leaf 1
Lightly roast the masala n dry grind it to a fine powder.

Method -
1. Marinate the minced meat with papaya paste and 

    keep it for 15 minutes.
2. Put it in a pressure cooker with 1/2 tsp salt and  

    little water and  bring it to a whistle.
3. Let the meat cool down, drain and mince it in a

    grinder to a fine paste with the mutton fat.
4. Deep fry the onions to a golden brown colour

    and add it to the grinder and again grind it with
    the minced meat until mixed.
5. Take it out in a deep bottom pan and mix ginger

    garlic paste, poppy paste, gram flour, chilli powder, 
    pepper powder, curd and adjust salt in it and keep it
    for 1/2 an hour.
6. Add 2 tsp of dry masala and kewra water.
7. Keep the live coal in a foil paper in the center of the

    pan and drop little ghee on it when it starts smoking
    cover and keep for 10 min and allow to spread evenly.
8. Heat a flat big tawa, put ghee on it, make round flat

    tikkis of the mix and shallow fry it on both the sides
    till dark brown.
9. Serve with green chutney and lemon wedges.

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