Galouti Kebabs💐💐🥰🥰

Chef Avtar Singh Rana’s Special Galouti Kebab with ulute Tawa Ka Paratha

Galouti Kebab

Serves: 6–8

Ingredients

• 1 kg finely minced lamb (double minced)
• 100 g lamb fat (finely minced)
• 2 tbsp roasted gram flour (besan)
• 2 tbsp browned onion paste
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tbsp raw papaya paste (natural tenderizer)
• 2 tbsp yogurt (hung curd)
• 2 tbsp desi ghee
• Salt to taste

Royal Spice Blend

• 1 tsp red chili powder
• 1 tsp Kashmiri chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp black pepper
• ½ tsp garam masala
• ¼ tsp green cardamom powder
• Pinch of mace (javitri)
• Pinch of nutmeg
• Pinch of clove powder
• ½ tsp kewra water
• ½ tsp rose water
• 1 tsp saffron milk (optional)

Method

1. Mix the minced lamb, lamb fat, ginger, garlic, browned onion paste, hung curd, raw papaya paste, besan, spices, and salt.
2. Knead well for 8–10 minutes until smooth.
3. Cover and refrigerate for at least 6 hours, preferably overnight.
4. Shape into small, flat patties.
5. Heat a cast-iron tawa and grease lightly with desi ghee.
6. Cook the kebabs over low heat for 2–3 minutes per side until lightly caramelized and extremely tender.

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Lute Tawa Ka Paratha

Ingredients

• 2 cups refined flour (maida)
• 2 tbsp semolina (sooji)
• 2 tbsp ghee
• 1 tsp sugar
• 1 tsp salt
• Warm milk and water as needed
• Melted ghee for layering

Method

1. Mix all ingredients and knead into a soft dough.
2. Rest for 45 minutes.
3. Roll into a thin sheet, brush generously with ghee, and fold repeatedly to create layers.
4. Coil into a spiral, rest for 15 minutes, then roll gently into a round paratha.
5. Cook on a hot tawa with ghee until golden brown and crisp on both sides.

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Royal Plating

• Arrange 4–5 Galouti Kebabs on the Lute Tawa Ka Paratha.
• Garnish with pickled onions, mint leaves, lemon wedges, and microgreens.
• Serve with mint-coriander chutney, smoked chili chutney, and saffron yogurt.
• Finish with a light brush of warm desi ghee just before serving.

Chef’s Tip:
For an authentic Lucknowi texture, avoid overcooking. Galouti Kebabs should be soft enough to melt in the mouth while retaining their rich, aromatic flavor.