Galouti Kabob With Lamb and Papaya

Galouti Kabab,
  • 6 hrs
  • Prep: 5 hrs,
  • Cook: 60 mins
  • Yield: 1 Lamb (12 Servings)
Ratings (7)

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.

What You'll Need

  • 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

How 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. 
Nutritional Guidelines (per serving)
Calories 287
Total Fat 19 g
Saturated Fat 8 g
Unsaturated Fat 8 g
Cholesterol 83 mg
Sodium 210 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 21 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)