Monday 24 January 2011

Lakhnawi Galawti Kebab

The home of this kebab is Lucknow, Uttar Pradesh, India. It is most famously had at the almost iconic eatery. It wa supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak teeth.


 

Ingredients......................
  1. Finely Minced Lamb- 250 gm
  2. Meat tenderizer/ green, yellow papaya paste- 1 cup
  3. Grated ginger- 2 tbsp
  4. Grated garlic- 1 tbsp
  5. Red chili powder- 2 tbsp
  6. Roasted cumin crushed- 2 tbsp
  7. Black pepper crushed- 1 tbsp
  8. Garam Masala- 1 tbsp
  9. Nutmeg Powder-2 cm.
  10. Green cardamom- 3
  11. Black cardamom- 2
  12. Green chopped chili- 3 tbsp
  13. Roast chana daal(gram split lentil) powder- 1 cup
  14. Fresh grated coconut- 1/2 cup
  15. Roasted Poppy seeds paste- 2tbsp
  16. Clove- 4-5
  17. Cine mom- 2 inch
  18. Salt to taste
  19. Oil for frying- 1/2 cup
Method.......................
  • Roast chana daal (gram split lentil)and make a fine powder using mixer, including nutmeg, cloves, black cardamom, green cardamom, cine mom, mace..... you can add papaya as well 
  • Wash and drain the minced lamb, now marinate it first add papaya paste, roasted chana daal (gram split lentil)powder, red chili powder, green chopped chili, black pepper crushed, garam masala , salt, roasted cumin crushed, roasted poppy seeds paste, grated ginger and garlic.
  • Now add roasted fresh coconut and mix it well and cover with cling film and refrigerate about 2-3 hours.
  • Divide into 15 equal portions,apply a little oil on the palms and flatten (you can use only spetula and spoon to make a kebab balls), heat the pan or tawa spread some oil and  place the kebab on it and cook very very low heat about 5 min one side and 5 min another side and fry till golden brown both sides. kebabs should be properly cooked.
  • Lakhnawi Galawti Kebab is ready to serve.

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