Entree: India – Awadhi / Lucknow – गलौटी कबाब ➤ Galautī Kabāb (Ultra-soft spiced minced meat patties from Lucknow, tenderized and pan-seared until melt-in-the-mouth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) finely ground lamb (or beef)
- 1/4 cup (60 g) raw green papaya paste (peeled, grated and puréed) for tenderizing
- 1/2 cup (120 g) fried onion paste (onions thinly sliced, shallow-fried until golden and blended)
- 2 tbsp (30 ml) ghee or clarified butter (plus extra for cooking)
- 1 tbsp (15 ml) ginger-garlic paste
- 2 green chilies, finely chopped (about 0.35 oz (10 g))
- 1 tsp (5 g) roasted cumin, ground
- 1/2 tsp (2.5 g) ground cardamom
- 1/2 tsp (2.5 g) garam masala
- 1/4 tsp (1.25 ml) ground cloves
- 1/2 tsp (2.5 ml) salt, adjust to taste
- 2 tbsp (16 g) gram flour (besan) or fine breadcrumbs to bind (optional)
- 2 tbsp (8 g) chopped fresh cilantro (coriander)
- 1 tbsp (15 ml) lemon juice
- A few saffron strands soaked in 2 tbsp (30 ml) warm milk (optional, for aroma)
- Oil or additional ghee for shallow frying, about 2 tbsp (30 ml)
- Lemon wedges and thin flatbreads (roomali roti or paratha) to serve

Show original ingredient measurements

- 1 lb (454 g) finely ground lamb (or beef)
- 1/4 cup (60 g) raw green papaya paste (peeled, grated and puréed) for tenderizing
- 1/2 cup (120 g) fried onion paste (onions thinly sliced, shallow-fried until golden and blended)
- 2 tbsp (30 ml) ghee or clarified butter (plus extra for cooking)
- 1 tbsp (15 ml) ginger-garlic paste
- 2 green chilies, finely chopped (about 10 g)
- 1 tsp (5 g) roasted cumin, ground
- 1/2 tsp (2.5 g) ground cardamom
- 1/2 tsp (2.5 g) garam masala
- 1/4 tsp (1.25 ml) ground cloves
- 1/2 tsp (2.5 ml) salt, adjust to taste
- 2 tbsp (16 g) gram flour (besan) or fine breadcrumbs to bind (optional)
- 2 tbsp (8 g) chopped fresh cilantro (coriander)
- 1 tbsp (15 ml) lemon juice
- A few saffron strands soaked in 2 tbsp (30 ml) warm milk (optional, for aroma)
- Oil or additional ghee for shallow frying, about 2 tbsp (30 ml)
- Lemon wedges and thin flatbreads (roomali roti or paratha) to serve

Instructions

1. Prepare the fried onion paste: thinly slice 1 large onion and shallow-fry in 2 tbsp (30 ml) oil over medium heat until deep golden brown and caramelized; drain and cool, then blitz to a smooth paste in a blender.
2. In a large bowl combine the ground lamb, fried onion paste, ginger-garlic paste, green chilies, roasted cumin, cardamom, garam masala, cloves, salt, and gram flour (if using). Add the raw papaya purée and the saffron-soaked milk if using.
3. Mix thoroughly with your hands or a sturdy spoon for 6–8 minutes until the mixture becomes very smooth and cohesive; this mechanical blending helps develop the galouti’s characteristic texture.
4. Add chopped cilantro and lemon juice; mix briefly to incorporate. Taste a tiny pinch by frying a small piece to check seasoning and adjust salt or spices as needed.
5. Divide the mixture into 8–10 equal portions and shape each into a flattened round patty about 2–3 inches (5–7 cm) wide, keeping them thin for even cooking.
6. Heat a heavy skillet or griddle over medium-low heat and add 1 tbsp (15 ml) ghee or oil. When shimmering, place kebabs on the surface without crowding.
7. Cook gently for 3–4 minutes per side, basting occasionally with a little ghee, until each side is richly browned but the interior remains supremely soft; flip carefully to avoid breaking.
8. If making several batches, keep cooked kebabs warm on a tray covered with foil; refresh the pan with a touch more ghee between batches.
9. Serve hot with lemon wedges, mint or tamarind chutney, and thin flatbreads such as roomali roti or paratha for wrapping.