Galouti Kebab

In a large bowl, combine 500g mutton mince with 2 tbsp raw papaya paste. Mix thoroughly and let it rest for 15 minutes to naturally tenderize. This traditional technique ensures the kebabs achieve their legendary melt-in-mouth texture.

Add 3 tbsp EarthSpice Galouti Masala, 1 tbsp ginger-garlic paste, and 2 tbsp cashew paste to the meat. Sprinkle 1 tsp rose water and season with salt. Mix gently but thoroughly, ensuring every strand of mince is coated with our aromatic spice blend.

Cover the mixture and refrigerate for 10 minutes. This brief rest allows the EarthSpice Galouti Masala to penetrate the meat fibres completely. The complex spice blend needs this time to work its magic and develop the authentic Lucknowi flavour profile.

With moistened hands, gently shape the mixture into 12-15 small patties, each about 2 inches diameter. Handle delicately as the mixture will be quite soft—this is exactly what creates the signature texture that made these kebabs famous in Awadhi cuisine.

Heat 1 tbsp ghee in a heavy-bottomed pan over medium-low heat. Carefully place the kebabs and cook for 3-4 minutes without moving them. The EarthSpice Galouti Masala will form a beautiful crust while keeping the interior incredibly tender.

Flip gently and cook the other side for another 3-4 minutes, adding remaining ghee if needed. The kebabs should develop a golden-brown exterior while remaining soft inside. The aromatic spices in our Galouti Masala will fill your kitchen with the essence of old Lucknow.

Transfer to a serving platter and serve immediately with warm roomali roti, sliced onions, and mint chutney. These classic galouti kebabs represent centuries of Awadhi culinary refinement, perfected with EarthSpice’s time-honoured spice blend.