Galouti Kabob With Lamb and Papaya

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Petrina Verma Sarkar
Updated 10/14/19
Galouti Kabob With Lamb on plate next to fork

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  • Total: 6 hrs
  • Prep: 5 hrs
  • Cook: 60 mins
  • Servings: 12 servings
Nutritional Guidelines (per serving)
287 Calories
19g Fat
6g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12
Amount per serving
Calories 287
% Daily Value*
Total Fat 19g 24%
Saturated Fat 8g 42%
Cholesterol 83mg 28%
Sodium 210mg 9%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Protein 21g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just one of the many delicious kababs that are the mainstay of Awadhi cuisine from Lucknow in North Indian Uttar Pradesh. Try this melt-in-your-mouth kabab with Mint-Coriander chutney.

Ingredients

  • 2 lb. lamb very finely minced
  • 1 tbsp. ginger paste
  • 2 tbsp. garlic paste
  • 2 tbsp. butter
  • 4 tbsp. raw papaya paste
  • 1/2 tsp. red chili powder
  • 1/4 tsp. mace ​powder
  • 4 tbsp. Bengal gram flour, lightly roasted
  • Salt to taste
  • 3 tbsp. oil/ghee to fry the kababs

Steps to Make It

  1. Add all the ingredients (except the ghee) to the lamb mince and mix well.

  2. Refrigerate the whole mix for 1 hour.

  3. Remove the mix from the refrigerator and form into patties.

  4. Heat the ghee in a heavy-bottomed skillet (on a medium flame) and fry the kababs till golden on both sides.

  5. Cool on paper towels. Serve with mint coriander chutney.