Want to try making your own mouth-watering Galawati kebabs. Here's the lip-smacking recipe for the speciality of Lucknow:
INGREDIENTS
Mutton boneless (leg) 1KG
Mutton fat 50GMS(A)
Papaya 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
(C)
Saffron (soak & make paste using pestle) ½ gm
Rose water 2 tablespoon
Kewada water 2 tablespoon
Method
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)