Lakhnavi Galawat Melt in Mouth Mutton Kebab
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The origins of Galawati Kebabs has an interesting historical story. Nawabs of Lucknow (or earlier known as Awadh) were infamous for their overwhelming and luxurious lifestyle. But for our advantage;  their extravagant tastes nourished many arts under their patronage. Surely, they must have had palettes of heaven since their bawarchis or rakabdars (Master cooks) created best of the culinary delights. Galawati kebab is one of the jewels of the Awadhi bawarchikhana(Kitchen). Lakhnavi Galawat melt in mouth kebabs are the best you will come across.

The stories behind each of the delicacy are equally delightful. The legend goes for ‘Galawati Kebab’ that, old and aging Wajid Ali shah – Nawab of Kakori (at outskirts of Lucknow and famous for it’s ‘Kakori Kebabs’) lost his teeth, even though his passion for gourmet food was intact, ordered his royal cook to make kebabs for which he would not need his teeth at all. The chef came up with the softest meat kebabs in the world, which simply melted in the Nawab’s mouth: The Galawati Kebab. The word ‘Galawat’ comes from ‘gala’ which means soft enough to swallow. The Galawati kebabs are delicately and fondly cooked using papaya as tenderizing agent which makes it softer than butter and tender as snow. It is said that the authentic Awadhi recipe used more than 150 spices to make this one kebab. This mouthwatering dish is pride of Lucknow and served across country.

 I tried making Galawati kebabs at home, hoping to replicate the royal magic and taste. It was no less than that. This is one dish, if you do justice with, you will be very proud to have cooked and served.

I would say go by the recipe, don’t make many changes until you are very sure. Here is the exclusive recipe straight from Lucknow:

papaya-in-keemaroasting-besan

masala-roast 

All spices prepared for galawati kebabmix masala in keema

coal smoke for dumcovered for dum

patties for galawati kababFrying the galawati kebab patties

Here it is!! Mouthwatering, softest (melt in mouth) kebabs in world are ready. Serve it with paratha or naan accompanied with onions lemon and mint chutney. Mint Dip (Pudina Chutney) is one must have accompany for any kebabs.  

Enjoy your melt in mouth experience!

 relish galawati kabab

 

Mutton Galawati Kebab (Melt in mouth)
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Prep Time
5 hr
Cook Time
30 min
Total Time
5 hr 30 min
Prep Time
5 hr
Cook Time
30 min
Total Time
5 hr 30 min
Ingredients
  1. Meat – ½ Kg finely minced meat of your choice (lamb, mutton, veal or beef), I am using mutton
  2. Papaya – 2 tbsp
  3. Onions – 50gm
  4. Ginger garlic paste – 1 tablespoon
  5. Red chilly powder (Kashmiri lal mirch) – 2 tbsp
  6. Roasted Chickpea flour (Besan) – 2 tbsp
  7. Saffron – 2 to 3 strands
  8. Rose water – 1/2 tsp (You can also use rose petals instead)
  9. Milk Powder – 1 tbsp
  10. Salt – to taste
  11. Clarified Butter (Desi Ghee) –to fry
Dry Spices for Galawat Spice (galawat masala)
  1. Cumin Seeds (Jeera) – 1/2 tsp
  2. Cinnamon stick (Daalchini) – 1 inch
  3. Cloves (Laung) – 4-5
  4. Green cardamom (Choti elaichi) - 4
  5. Black cardamom (Badi elaichi) - 2 to 3
  6. Mace (Javitri) – 1/4 tsp
  7. Nutmeg (Jaifal) – one pinch
  8. Poppy seed (Khas Khas) – 1 tsp
  9. Mustard seeds (Rai) – ½ tsp
  10. Bay Leaves – 2
For Dum
  1. Coal - 1
  2. Cloves (Laung)– 3
  3. Green cardamom (Choti Elaichi) - 2
Instructions
  1. Clean the papaya, remove the seeds and make a paste. Preferable use raw papaya but if not available, slightly ripened one will also work. Add papaya in finely minced meat and leave it for 2 hrs.
  2. Heat a pan and slightly roast chickpea flour (besan). Be careful that it shouldn’t get burnt.
  3. Heat a pan and carefully dry roast Cumin Seeds (Jeera), Cinnamon stick (Daalchini), Cloves (Laung) , Green cardamom (Choti elaichi), Black cardamom (Badi elaichi), Mace (Javitri), Nutmeg (Jaifal), Poppy seed (Khas Khas), Mustard seeds (Rai) and bay Leaves. When spices leave the beautiful aroma and are roasted, switch off the heat and let it cool down.
  4. Grind it into fine paste after spices are at room temperature.
  5. Now cut the onions and sautee in 3 tablespoons of ghee. When onion is golden brown, switch off the heat, let it cool down and grind into fine paste.
  6. Grind ginger and garlic to make a paste. You can use bottled ginger garlic paste though I prefer making it fresh.
  7. Soak saffron in 2 tablespoon milk around 15-20 minutes before use.
  8. Add roasted masala powder, sautéed onion paste, ginger garlic paste, roasted chickpea flour, red Chilli Powder (Kashmiri lal mirch), saffron, rose water, milk powder and salt in marinated meat.
  9. Mix the ingredients very finely with the meat
  10. Cover the meat with cling film and put in refrigerator for 4 -5 hrs.
  11. After 4-5 hrs meat is ready, just one more final step to give it authentic flavor.
  12. Heat a small piece of coal till it starts burning. Put it in a metal bowl and keep it in the center of the vessel containing meat. Add some ghee and put cloves (laung) and green cardamom (Choti elaichi) in it. This will release pleasantly aromatic flavor and flavoured smoke into the meat . Quickly cover the vessel with meat and burning coal with foil so that meat absorbs all very earthy flavour of ghee and coal. Leave it covered for about 15-20 minutes.
  13. Meat is now ready for kebabs. Make flat patties of the meat. Heat 2 table spoons of ghee in a pan. Fry the patties on very low flame till cooked.
  14. Here it is!! Mouthwatering, softest (melt in mouth) kebabs in world are ready. Serve it with paratha or naan accompanied with onions lemon and mint chutney. Mint Dip (Pudina Chutney) is one must have accompany for any kebabs.
  15. Enjoy your melt in mouth experience!
Pepper Garlic Kitchen https://www.peppergarlickitchen.com/

 

28 Comments

    1. Hello amigo the concistence i like a soft pate you need add little more chick peas flour and use oil in your hand after fry still is soft no is crispy
      Other kebabs are crispy libanese is crispy

  1. The kababs are delicious and tasted better than what we get in the market. Can we omit zeera (cumin seeds) in the recipe. What would be the difference in the taste. Kindly share.

  2. Hi,
    Loved your recipe!! I am thinking of trying it as soon asap. However, in the past, whenever I have used papaya paste to tenderize mutton for kebab, it has always come out bitter tasting. What could I do to avoid that in terms of marination time or amount? In your recipe you have used 2 tbsp papaya paste per 1/2 kg mutton. Is that optimum? Please help.

    1. Hi Shakri, Thanks for liking the recipe. It you are using raw papaya use just i tbsp. I used 2 because i had ripe papaya at the time. Also, if you are marinating overnight you wont need much, use 1/2 to 3/4 tbsp raw papaya. Hope this helps

  3. Please make sure this isn’t galouti kebab ma’am there’s a mutton mine that you haven’t explained from which portion of goat it has been made then it is mince while mince for kebabs is never this much coarse..then the spices…aaah alot of things are out of place.
    I have done an extensive research on the kebabs so i can tell where u have gone wrong.
    This is a recipe of mutton tikkis and surely they are delicious. Appreciate ur hardwork.

    1. Hi the recipe is sounding great
      I want to know if I need to put the ghee in which I would have fried the onion also into the mix or not or take out the onions and then grind it separately with the garlic and ginger only . I am little confused about that if i take out the onion what can do with the ghee. I would truly appreciate a revert. Thanks a ton in advance

      1. Hi Rajat, You don’t need ghee to grind the onions. However if you like you can definitely add some. Also if you have ghee remaining after frying onions, you can use it to fry kebabs! problem solved 🙂

    2. If u can share the real Galawati Kabab Recipe with us. We would love to benefit from your research if u allow.
      May be with your experience u can tell us the mystery of 100 or 150 spices which is usually mentioned in the introduction but when u see the recipe u only see the daily use spices.

      Cheers
      Rik

  4. Thanks, the kababs has come out very well and delicious. However, I am not sure the meat is properly cooked..? I have fried it in very low flame, they are well done from outside, but how to know the meat inside has been cooked well.

  5. Sorry to say but lots of ingredients mentioned here is not used in Galawati Kebab. First of all Raw papaya is used. secondly , in spices only red chilli/ yellow chilli, Cardamom, mace, and most importantly Lazzat E Taam(a Lucknows blend of special spices) used. No, nutmeg,cinnamom,milk powder or mustard seed is ever used .

  6. Hi

    This recipe was ace.
    Only thing is it could have been spicier and hotter. Needed a bit of quick. Followed the recipe to a T. needed to add more salt.
    Overall YES Awesome kebabs and they do so melt when in your mouth.
    I will be making this recipe again but will add more chilli.
    Thank you

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