Galouti Kabob With Lamb and Papaya
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Nutritional Guidelines (per serving) | |
---|---|
287 | Calories |
19g | Fat |
6g | Carbs |
21g | Protein |
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Nutrition Facts | |
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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
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Add all the ingredients (except the ghee) to the lamb mince and mix well.
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Refrigerate the whole mix for 1 hour.
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Remove the mix from the refrigerator and form into patties.
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Heat the ghee in a heavy-bottomed skillet (on a medium flame) and fry the kababs till golden on both sides.
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Cool on paper towels. Serve with mint coriander chutney.
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