G for Galouti Kebab - From the Lands of Nawab

G for Galouti Kebab - From the Lands of Nawab (Lucknow - UP)

One of the common dish from G that we devour upon are the  Gol Guppas or Paani Puri. This street food you would find in each market of the country and the outlet would be surrounded by foodies in madness. The water filling would vary from Sour to sweet and can even have varieties like pudina, tamrind, khatai, teekha etc etc. 

Gajar ka Halwa ( Carrot Halwa) is another dish, and a common dessert in Indian food. Yet another dessert or rather regional Sweet is the Ghevar enjoyed in the western UP. This special delicacy is rich in Ghee and is especially made during the Rainy season.

But different from all this is the special non-veg Kebab that you would find across India with the name of the city from where it originated, tagged to it. Right the Galouti Kebab from Lucknow . Tender Galauti Kebab that dissolves in the mount is a integral part of Awadhi cuisine. Kebab other wise is made in many ways and is the most common cold / packed food accross the world esp the Seek kebab varieties. Another variety are the shami kebabs. With some modification in Bundelkhand region a different preparation is done which is also very tender so I call it Nargisi Mutton Kebab. So as you move from one region to the other, there is some twist in the way it is prepared and and  this makes it different. Gulawati kebab is however totally different and is enjoyed with a special type of Paratha. Tunday's Kebab Parath in Lucknow is especially famous for this.

This galouti kebab recipe has finely ground mutton keema seasoned with a bouquet of herbs and spices and fried in ghee that gives it a special mild smoky aroma and rich taste.

Old saying waves the story that galouti kebab was invented for an old toothless Nawab of Lucknow who was not ready just as yet to give up the pleasures of kebabs. Thus, the name ‘galouti’ or ‘galawati’ which literally means ‘melt’ or melt in the mouth. 

Ingredients

Keema - 250 grams (minced mutton), ground 3 times to a fine consistency
Raw papaya with skin, ground to a paste -1 1⁄2 tbsp
Cumin seeds (jeera) - 1⁄2 tsp
Coriander seeds (sabut dhaniya) -1 tsp
Green cardamom - 3- 4
Red chillies - 2
Cloves (laung) -3/4
Black cardamom pod (badi elaichi), broken, seeds to be used -2
Cinnamon powder (dalchini) -1/2 tsp

Mace powder (javitri) -1/2 tsp
Nutmeg powder (jaiphal) 1⁄2 tsp
Roasted cashew nuts - 3 Tbsp
Chironji - 3 Tbsp
Onions - 2 medium finely sliced and fried till crispy
Garam masala powder 1/2 tsp
Black pepper powder 1/2 tsp
Roasted gram flour 3 tbsp
Thick cream 1 tbsp
Kewra water 1 tbsp

Salt as per taste
Ghee, for frying

Garnish -Green chillies 3, fresh, slit in half,
Onions, -2 medium, sliced in thin rounds, 

Recipe :

1. Put keema (minced meat) into a bowl. Add salt and raw papaya paste; mix thoroughly to combine and set aside to marinate for 2 hours.

 

2. Prepare dry masala powder: Put cumin seeds into a grinder add coriander seeds, green cardamom , dry red chillies, cloves, black cardamom seeds, cinnamon powder, mace powder, nutmeg powder and grind well.

3. Prepare wet masala paste: Take roasted cashew nuts in a wet grinder add roasted chironji, fried onion, garam masala, black pepper powder, roasted gram flour (roasted besan), dry masala powder, thick cream, and kewra water. Grindand make a smooth paste. Add 2 to 4 tablespoons water if required

4. Turn marinated keema in a bowl; add wet masala paste and mix thoroughly. shift to a casserole or wide bottom bowl with lid and make a hole in the center. lay an onion layer (cup shaped) in the center gap and place a hot burning piece of charcoal onto the onion. Pour 2 teaspoons ghee onto the charcoal; it will start smoking. Immediately cover the dish tightly with the lid and set aside for 30 minutes to allow the smoke to infuse the keema mixture.

 

5. Make kebabs: Transfer the mixture to a bowl and mix well. Lightly oil your palms . Take small portion of the mixture, golf ball size, roll into a ball between your palms, then flatten slightly to form a smooth fat disk. Set it down and repeat the same for the remaining mixture. Should make 18 to 20 kebabs.

6. Place a heavy pan on high heat; add ghee. Once hot but not smoking, carefully place the kebabs in the ghee without crowding the pan. Fry the kebabs till golden brown, about 2 minutes on each side, adjusting heat as needed. Remove from pan and place on kitchen paper to absorb excess oil.

Garnish with slit green chillies and onion slices; serve hot with green chutney and Paratha ( especially made for this of all purpose floor). In Lucknow it is made on reverse of the tawa.

08.04.2020Aditya Sinha