Galawati Kabab

The melt-in-the-mouth galawati kababs are perfect for every occasion! They can be served as a side dish, used as sandwich filler, or just had asan evening lunch. In fact, galawati kebabs can even be served at dinner with the famous combination of daaland chawal.

Even though kebabs are an integral part of every household in South Asia today, it was once a choice of food of the royals. The Mughals and the royals even before the Mughals used to love this spicy, aromatic, and meaty food staple. Here’s how you can make galouti kababs at home. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.

Ingredients

tbsp raw papaya paste: 2

cups onion: 1 1/2

tbsp ginger: 1/2

ground cloves: 1/4

tsp ground cardamom: 1/4

tsp pepper powder: 1/2

cup ghee: 1/4

rose petals: 10

g mutton mince: 450

tbsp garlic: 1/2

salt to taste

tbsp evaporated milk (khoya): 1

tsp ground cinnamon: 1/4

tsp cayenne pepper: 1/2

tsp kewra: 1

tbsp gram flour: 2-4

How To Make Galawati Kabab

1. Washand drain minced meat and transfer it toa bowl. Add papaya paste and salt and leave it to marinate for 2 hours.
2. Blend onion, garlic, and ginger in a grinderto a fine paste.
3. In a pan, heat ghee over a medium flame,add the prepared paste and sauté till it turns brown.
4. Next, add khoya andsauté until it too changes color.
5. Turn off the flame and set aside.
6. In the marinated minced meat, add ground cloves, cardamom, pepper, cinnamon and cayenne pepper. Mix well and pour the mixture into the grinder and drizzle the kewra. Also add rose petals.
7. Pulse the meat and the slices until they are all blended.
8. Transfer theminced meat to a large bowl, sprinkle gram flour, and knead until you have softbut firm dough.
9. Using slightly wet hands, roll the mixture into small balls, and then intoround cutlets.
10. Heat oil in a pan and fry the galawati kababs until they are brown on both sides
11. Enjoy with your favorite relish!

Trivia:

• Galawati Kababs were actually invented for the “toothless king” Nawab AsadudDaula, who was very fond of food and architecture.
• The khansamas (cook) of the Nawab used to try variations in food using rose water and rose petals, hence the unusualingredients.
• The first and original galawatikababwas presented to the court of kings and queens and it included 150 exotic spices for flavor.