Recipe for Mutton Galawati kebab | india | Hindustan Times
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Recipe for Mutton Galawati kebab

india Updated: Aug 22, 2012 18:50 IST

Want to try making your own mouth-watering Galawati kebabs. Here's the lip-smacking recipe for the speciality of Lucknow:

Mutton boneless (leg) 1KG
Mutton fat 50GMS


galawatiPapaya paste 100GMS

Hung yoghurt 50GMS

Ginger, garlic (paste) 25GMS

Onion (sliced & fried & crushed) 100GMS

Salt to taste

Yellow chilli powder 5GMS

Roasted gram flour 200GMS

Garam Masala (B)

(Roast all ingredients & make powder)

Black pepper corn 50GMS

Green cardamom 50GMS

Black cardamom 25GMS

Clove 25GMS

Mace 5PCS

Nutmeg 1PC

Jeera 50GMS

Saunf 50GMS

Patthar phool 25GMS

Cinamon 25GMS

Bay leaves 5PCS

Kebab chini 10GMS

Add 10gms of powder masala to the mix

Live charcoal (for smoking) 1pc

Little pure ghee (to be put on top of burning charcoal) pure ghee (for shallow frying) 100GMS


Saffron (soak & make paste using pestle) ½ gm

Rose water 2 tablespoon

Kewada water 2 tablespoon

Mince mutton boneless & fat together to fine consistency.
Add (A) mix well and keep for half an hour.
Add 10gms of powder mix (B)
Add saffron, rose water, kewada water.
Place the galawati mix in a deep vessel, keep a live coal in the centre.
Put little pure ghee and cover. keep till all smoke is over.

On a hot heavy flat tawa or on a heavy bootom nostick pan at home make round flat tikkis of the mix and pan grill both sides till it becomes brown in color done from in side.

Serve with green chutney, fine sliced onion and lemon wedges.
Its right combination is warqi paratha.

(Recipe by Gautam Mehrish, the Corporate Executive Chef at Sun-n-Sand Hotels)