Galouti Kebab Recipe
Galouti Kebab is one of the many favorites in the streets of Dhaka. Not just in Dhaka, or Bangladesh, Galouti Kebab is very popular in India as well. It is particularly famous in the streets of Lucknowi, Uttar Pradesh, India.
Though saying Galouti Kebab is just famous in Lucknowi would be a massive understatement. It is without a doubt the most famous appetizer. Moreover, Galouti Kebab is a symbol of Lucknowi’s rich cultural heritage.But more on Galouti Kebab Origin later.
What I did not know before looking into the Galouti Kebab Recipe is the use of papaya in it. Papaya is a famous culinary ingredient in the subcontinent, that I know. But generally I have seen papaya be used in curries, or similar traditional recipes. Never in anything like kebabs.
Apart from the papaya, Galouti Kebab is similar to other kebabs. Galouti Kabab is a rich pan-fried, not skewered, kabab. Like other kebabs it is made from finely minced meat , infused with a carefully balanced blend of warming spices, tenderizers, and a signature smoky touch. And in hindsight, the papaya does add a unique tender texture to kabab.
In the streets of Dhaka, beef Galouti Kebab is usually the only option. But Chicken Galouti Kebab is also available.
But in Lucknowi, you can get a wide variety of Galouti Kebab. Some of the kabab joints there are centuries old. That is because of the rich, connected history of both the region and the dish.
Galouti Kebab History
Galouti Kebab didn’t just appear on the streets—it has a royal heritage. The origin of Galouti Kebab dates back to the late 17th century, in the kitchens of the Nawabs of Awadh.
The story goes that Galouti Kebab was first created for Nawab Asad-ud-Daula. The Nawab was basically what we’d call a foodie today.
But being a King, he had many more opportunities. Such as, a whole team of chefs whose only job was to make different kinds of kebabs every single day. And the team did a good job of experimenting with flavors—think exotic ingredients like rose, sandalwood, or even juniper berries—and different techniques like slow-cooking or smoke-infusing.
But what really pushed the invention of the Galouti Kebab was the Nawab’s age. As he got older, he began losing his teeth but being a true foodie he did not give up his beloved kebabs.
So, to solve this royal dilemma, the chefs added different ingredients, i.e. raw papaya paste. to minced meat to tenderize it. Papaya paste worked so well that the kebab would melt in the mouth—no chewing needed.
After many more experiments, the result was what we now know as Galouti Kebab, a true royal indulgence that’s still winning hearts centuries later.
FAQs
What is galouti kebab made of?
Galouti Kebab is made from minced meat (beef or lamb) mixed with raw papaya paste, aromatic spices, yogurt, and ghee, then smoked and pan-fried to perfection.
Who invented galouti kebab?
Galouti Kebab was invented by the royal chefs of Nawab Asad-ud-Daula of Awadh in the late 17th century.
What is the difference between shami kabab and galouti kebab?
Shami kabab is firmer, and it uses lentils. Galouti kebab is softer, and the key ingredient is raw papaya paste.
Ingredients
- 500 g minced meat beef or lamb
- 1 tbsp raw papaya paste acts as a tenderizer
- 1 tsp red chili powder
- 1 tsp garam masala or all-spice powder
- ½ tsp ground mace
- A pinch of saffron soaked in 1 tbsp warm water or milk
- 2 tbsp yogurt
- 1 tsp chili paste
- 1 tsp ginger paste
- 1 tsp kabab spice mix including black pepper, kabab chini (Cubeb, and nutmeg)
- 1 tbsp ghee for mixing
- 1 piece of hot charcoal for smoking
- 1 additional tbsp ghee for smoking process
- 2 tbsp ghee or oil for frying
Instructions
- Prepare the Meat Mixture: In a large mixing bowl, combine minced meat with raw papaya paste, red chili powder, garam masala, ground mace, saffron, yogurt, chili paste, ginger paste, and kabab spice mix. Add 1 tbsp ghee and mix thoroughly until all ingredients are well combined. Cover the bowl and let the mixture marinate for at least 2 hours (for best results, marinate overnight in the refrigerator).
- Infuse with Smoky Flavor: Once marinated, make a small indentation in the center of the meat mixture.Heat a piece of charcoal until red hot, using tongs. Place the hot charcoal in the indentation and pour 1 tbsp ghee over it. Immediately cover the bowl with a lid to trap the smoke and let it sit for 5-10 minutes. Once done, carefully remove the charcoal and discard it.
- Shape and Cook the Kababs: Take portions of the mixture and shape them into small flat kababs or patties. Heat 2 tbsp ghee or oil in a large skillet over medium heat. Place the kababs in the pan and cook for about 3-4 minutes per side until golden brown and fully cooked. Remove from heat and place on paper towels to drain any excess oil.
- Serve and Enjoy!
