Indian cuisine · Meat & Kebab

Galouti Kebab

Melt-in-the-mouth ground lamb patties from Lucknow with fried onions, papaya and heavy spicing, pan-fried in ghee.

Ingredients · for 4 servings

• 500g ground lamb
• 2 onions
• 3 tbsp grated green papaya
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 4 cardamom pods
• 2 tbsp chickpea flour
• 1 pinch saffron threads
• 1 tbsp rose water
• 4 tbsp ghee
• Salt

Instructions

1. Cut the onions into thin rings and fry in 2 tbsp of the ghee over medium heat for 10–12 min. until golden brown, drain on kitchen paper and let cool.
2. Crush the cardamom pods together with the cooled fried onions in a mortar into a fine, dark paste.
3. Mix the ground lamb with the papaya, ginger-garlic paste, fried onion paste, garam masala, chickpea flour and salt, and work with your hands for 5 min. into a very fine, almost creamy mixture.
4. Soak the saffron in the rose water, fold it into the mixture, and chill everything covered for at least 1 hr. so it can be shaped.
5. With damp hands, form 12 flat patties about 6cm across – the mixture is very soft, so work carefully.
6. Heat the remaining ghee in a non-stick pan and fry the patties over medium heat for 3 min. per side until deep brown; serve immediately, with thin flatbread on the side.