Galouti Kebab

Name: Galouti Kebab
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500g Ground Beef; 1 Small Onion, finely grated; 3 Garlic Cloves, minced; 1 tablespoon Fresh Ginger, grated; 1 Green Chilli, finely chopped; 1 teaspoon Garam Masala; 1 teaspoon Ground Coriander; 1 teaspoon Ground Cumin; ½ teaspoon Ground Cinnamon; ¼ teaspoon Ground Cloves; ¼ teaspoon Ground Cardamom; ½ teaspoon Chilli Powder; 2 tablespoons Gram Flour; 2 tablespoons Fresh Coriander, chopped; 1 tablespoon Fresh Mint, chopped; 1 tablespoon Lemon Juice; Salt; Freshly Ground Black Pepper; 2 tablespoons Ghee

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Serves 4 430 kcal per serving Prep 15 min Cook 10 min Passive 30 min

Ingredients

500g Ground Beef
1 Small Onion, finely grated
3 Garlic Cloves, minced
1 tablespoon Fresh Ginger, grated
1 Green Chilli, finely chopped
1 teaspoon Garam Masala
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Cloves
¼ teaspoon Ground Cardamom
½ teaspoon Chilli Powder
2 tablespoons Gram Flour
2 tablespoons Fresh Coriander, chopped
1 tablespoon Fresh Mint, chopped
1 tablespoon Lemon Juice
Salt
Freshly Ground Black Pepper
2 tablespoons Ghee

Instructions

Place the ground beef into a large bowl.
Add the onion, garlic, ginger, green chilli, gram flour, coriander, mint, lemon juice and all the spices. Season with salt and pepper.
Mix thoroughly until the mixture becomes smooth and sticky.
Cover and refrigerate for at least 30 minutes.
Divide the mixture into 8 equal portions and shape into flat round kebabs about 1cm thick.
Heat the ghee in a large frying pan over medium heat.
Fry the kebabs for 3–4 minutes per side until deeply browned and cooked through.
Transfer to a serving plate.
Garnish with sliced red onion, fresh coriander and lemon wedges.
Serve hot with naan, paratha or mint yogurt.

Tips

The meat must be very finely minced (almost a paste) to achieve the legendary ‘melt-in-the-mouth’ texture.
Raw papaya paste is the secret ingredient; it contains papain, a natural enzyme that tenderizes the meat perfectly.
Smoke the meat mixture using the ‘Dhungar’ method (a hot coal in a small bowl with ghee) before shaping for authentic flavor.

Variations

Vegetarian Galouti: Use boiled kidney beans or yam (Jimikand) instead of lamb to replicate the soft texture.
Spice Level: Adjust the amount of ‘peeli mirch’ (yellow chili powder) to control the heat without changing the color.

Storage

Raw mixture can be kept in the fridge for 24 hours. Once cooked, they are best eaten fresh but can be refrigerated for 2 days and reheated gently.

Serving Suggestions

Serve on a small ‘Ulte Tawe Ka Paratha’ (a thin, slightly sweet flatbread) with mint chutney and onion rings.
Garnish with a squeeze of lime juice and a sprinkle of chaat masala.