Uttar Pradesh

Galouti kebab

Mutton kebabs so soft they melt on the tongue. Lucknow does not do chewing.

60 minTime

26 gProtein each

mildSpice

Make it your way

Grandma's wayFine as silk, cooked in ghee. Lucknow's pride.

The original

383kcalsame

26 gproteinsame

2 gfibresame

60minutessame

Classic galouti kebab.

Per serving, worked out from the ingredient table.

Minced mutton (goat mince, ground goat)500 g, minced very fine

Raw papaya (green papaya)2 tbsp paste

Onion1 medium, sliced and fried crisp

Roasted chana dal (roasted split chickpeas)2 tbsp, powdered

Ginger garlic paste1½ tbsp

Garam masala1 tsp

Cardamom½ tsp

Kashmiri chilli powder¾ tsp

Saffrona few strands, in 1 tsp milk

Ghee3½ tbsp

Saltto taste

4 steps

1Grind the mince to a fine paste with the raw papaya, fried onion, ginger garlic paste and salt. Rest in the fridge for 3 hours.
2Mix in the roasted chana powder, spices, saffron and 1 tbsp ghee.
3With oiled palms, shape into small, thin patties.
4Cook on a hot tawa in the remaining ghee, 2 minutes a side, turning carefully once, until browned and cooked through with no pink inside.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.