How to Make Mutton Galouti Kebabs – A Step-by-Step Guide to the Softest Kebab Ever!

If you’ve ever sunk your teeth into a Galouti Kebab and thought, “How is this even meat? It’s so soft it melts!” — you’re not alone. These legendary kebabs from the city of Lucknow are a royal treat, rich with spices, finely minced mutton, and a story that dates back to the Nawabs.

Mutton Galouti Kebabs – Soft, Spiced & Served Nawabi-Style with Paratha!

So today, we’re going full Nawabi mode — minus the palace, but with all the flavor. Let’s recreate the Mutton Galouti Kebab 🥘at home — without needing a hundred servants or a golden pan!

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👑 What Are Galouti Kebabs?

The word Galouti literally means “soft” in Hindi/Urdu — and these kebabs live up to their name. Made with ultra-minced mutton and around 30+ aromatic spices, they were originally crafted for a toothless Nawab who wanted to enjoy meat without chewing. Talk about royal demands!

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🛒 Ingredients You’ll Need

Serves: 6–8 kebabs | Prep time: 20 mins | Cook time: 15 mins

For the Mutton Mixture:

• 500g mutton keema (finely minced)
• 2 tbsp roasted gram flour (besan)
• 1 tbsp raw papaya paste (natural meat tenderizer)
• 1 small onion (finely chopped)
• 1 tsp ginger-garlic paste
• 1 green chili (finely chopped)
• 1 tbsp fried onion paste
• 1 tsp red chili powder
• 1/2 tsp black pepper
• 1/2 tsp garam masala
• 1/4 tsp nutmeg (jaiphal) powder
• 1/4 tsp mace (javitri) powder
• 1 tbsp fresh coriander leaves (chopped)
• Salt to taste

Optional Nawabi Touch:

• A pinch of saffron soaked in 1 tbsp milk
• 1/2 tsp kewra water or rose water

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🔪 Preparation – Step-by-Step

Step 1: Mince Like You Mean It

The key to soft Galouti Kebabs is mincing the mutton twice. If using store-bought keema, pulse it once more in a food processor until super smooth.

Step 2: Mix It Up

In a bowl, mix the keema with all ingredients listed above. Knead it like dough — this helps in binding and releasing the meat’s natural oils.

🔥 Tip: Don’t skip the raw papaya paste — it breaks down the fibers and makes the kebabs soft like butter.

Step 3: Chill and Grill (or Pan-Fry)

Let the mixture rest in the refrigerator for 30 minutes. This helps everything bind better.

Now form small, flat patties with greased hands.

• Pan-Fry: Add 1–2 tbsp ghee or oil in a non-stick pan. Cook on medium flame for 3–4 minutes on each side.
• Tandoor Style: Skewer them and roast over charcoal for a smoky flavor.

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😍 Serving Suggestions

Serve Galouti Kebabs hot with:

• Roomali roti or paratha
• Mint chutney
• Lemon wedges
• Sliced onions

Want to go fancy? Add a sprinkle of chaat masala and a light brush of ghee on top before serving.

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🔍 Why This Recipe Works

• No eggs or breadcrumbs – making it gluten-free.
• Raw papaya magic – ensures perfect softness.
• Traditional flavors – recreates the authentic Lucknowi taste.
• Beginner-friendly – clear steps and ingredients.

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🙋‍♀️ FAQs About Galouti Kebabs

Q: Can I make it without papaya paste?
A: You can substitute with meat tenderizer powder, but raw papaya is traditional and adds a better texture.

Q: Can I use chicken instead of mutton?
A: You can — but it will lack that deep, meaty flavor. Chicken Galouti is a milder cousin.

Q: How do I make it vegan?
A: Try using mashed rajma or soy mince. Not traditional, but a decent twist!

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💬 Final Thoughts

Galouti Kebabs are proof that less chewing, more enjoying is the way to live. This royal snack is perfect for parties, festivals, or whenever you're feeling a little extra.

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