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Galouti kebab

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Adjust Servings:
1 kg mutton keema
4 tbsp papaya paste- unripe
3 tbsp onion paste
2 tbsp garlic-ginger flavor
1 tsp cardamom
1 tsp chilli powder- yellow
2 tbsp channa powder
½ tsp Garam masala
½ tsp mace powder
1 tsp coriander powder
2 tbsp oil

Galouti kebab

  • Non Veg
  • 1 hr 15 mins
  • Serves 6
  • Hard



Galouti kebab is far and wide considered to be one of the softest variations of kebab. It originates in Lucknow, and is just one in a long line of amazing cultural delicacies. Once you try this melt in your mouth wonder, you will want nothing else.  Be sure to make extra to take with you using your Vaya Tyffyn lunchbox.

Health Benefits

Mutton, the primary ingredient in this kebab, is a nutritional powerhouse. It comes with a whole host of benefits, including vitamins and minerals like, Vitamin B12, calcium, iron, phosphorous, and zinc. Mutton is a lean meat with a low fat content, making it healthier to eat than other meat products. Its lean qualities lower cholesterol, promotes heart health, and helps burn fat.

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How to make Galouti kebab

  1. Wash the mutton keema in water thoroughly.
  2. Marinate thekeema with the papaya paste, onion, ginger, garlic, mace, garam, coriander, chilli, channa, cardamom powder, and salt.
  3. Mix it together very well and refrigerate.
  4. Remove the keemafrom the refrigerator and use to maketikkis.
  5. Heat oil in a saucepan and fry the tikkis.
    Note: This should take about 15 minutes.
  6. Thoroughly cook the keema until the color on both sides turns a golden brown.
  7. Serve at once. 


Galouti kebab is believed to be the result of a toothless Nawab ordering his royal chefs, to create a soft kebab he could enjoy without having to chew.

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