Copy Cat Tunday Kebab (Galouti) Recipe

If you’ve ever stepped foot in India’s “nawabi central”, a.k.a. Lucknow, and you have a penchant for impeccable non-vegetarian food, then you must have visited the city’s popular Tunday Kebab. The place is popular for its rich meat offerings, of which the most popular is the iconic galouti kabab and ulte tawe ka paratha. The kebab draws its unique taste from a mix of juicy lamb meat finely blended with solid Indian spices, raw papaya, and rich desi ghee. (Fun fact: the original recipe by Haji Murad Ali used as many as 125 spices.)

But what if we told you that you don’t necessarily have to go to Lucknow to enjoy some of this delicious meat kebab? Yes, we are aware that the original recipe is a family secret, but thanks to the power of urbanization and social media, we have a recipe that is anything but inadequate. So get ready to whip up some Nawabi magic in your kitchen! You’re welcome.

Image: EatTreat
Feature Image: My Food My Life

Source: India Today

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Copy Cat Tunday Kebab (Galouti) Recipe

A rich mildly-spiced minced lamb kabab.

Votes: 6
Rating: 4.33
You:

Rate this recipe!

Course

Appetizer

Cuisine

Indian, North Indian

Prep Time

40 minutes

Cook Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 600 gram boneless lamb
• 100 gram ghee
• 50 gram chana dal
• 20 gram green cardamom
• 5 gram cinnamon
• 5 gram bayleaf
• 10 gram Cloves
• 10 gram cumin
• 5 gram Mace / Javitri
• 10 gram yellow chili powder
• 100 gram fried onion paste
• 100 gram fried cashew paste
• 50 gram raw papaya paste
• 1 gram saffron
• 5 gram Kewda water
• 20 gram ginger garlic paste
• 5 gram galouti masal
• salt to taste

Course Appetizer Cuisine Indian, North Indian Prep Time 40 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 600 gram boneless lamb 100 gram ghee 50 gram chana dal 20 gram green cardamom 5 gram cinnamon 5 gram bayleaf 10 gram Cloves 10 gram cumin 5 gram Mace / Javitri 10 gram yellow chili powder 100 gram fried onion paste 100 gram fried cashew paste 50 gram raw papaya paste 1 gram saffron 5 gram Kewda water 20 gram ginger garlic paste 5 gram galouti masal salt to taste

Votes: 6 Rating: 4.33 You: Rate this recipe!

Instructions

1. Heat some ghee in a wok and roast the chana dal. Powder it in a food processor and sieve the dal chana roast.
2. Crush and soak the saffron in some milk.
3. Mince the lamb until really fine. Add the fried onion paste, fried cashew paste, ginger garlic paste, raw papaya paste, spices, chana dal, saffron, and salt. Rub well with hands. Keep aside for 30 minutes.
4. Smoke with cloves and hot embers for 10 minutes.
5. Divide the meat mixture in even sized balls. Flatten with wet palms and shallow fry in a flat pan.
6. Serve hot.