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.