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The KILIG Kitchen · Indian Mains & Grills
Mutton Galouti Kebab
GFDFNF
Ingredients
- Minced mutton - 400 g
- Fried onion paste - 2 tbsp
- Ginger garlic paste - 1 tbsp
- Raw papaya paste - 1 tbsp
- Garam masala - 1 tsp
- Salt - 1 tsp
Method
- Mix all ingredients into mince and rest for 1 hour.
- Shape into small kebabs.
- Cook at 200°C for 6 minutes, then reduce to 150°C for 8 minutes for melt-in-mouth texture.
Chef's Notes
Lucknow's legendary kebab, perfected in the fryer.
Serving Suggestions
Serve on soft parathas with mint chutney.