Luckhnawi tunday ke kebab AKA Galouti kebab Keema

Recipe by - Naaima Faooqui

Ingredients:

Keema 3 lbs

Corriander seeds 1Tbsp

2Tbsp ghee

Cumin seeds 2 tsp

Pipli 3

Kababchini 6

Charonji 1 tsp

Watermelon seeds 1 tsp

Raw papaya 2 Tbsp

Salt acc to taste

Black pepper whole 1 Tbsp

Black cumin 1/2 tsp

Nutmeg 1 tsp

Mace 1 tsp

Black Cardmom 2

Green Cardmom 6

Rose petals dried 2 tsp

Pan ki jud 1 (galangal)

Khus ki jud few twigs (vetiveria)

Coconut powder 1 tsp

Makhanay 2 Tbsp (fox nuts)

Yellow chilies 1tsp

Kashmiri chilies 1tsp

Red chilly powder 2 tsp

1 small onion browned and blended

1small onion paste, drain water from it completely

Kewra water/essence few drops

Rose water few drops

Cinnamon 1/2 stick

Anise seed 1

Anardana powder 1/2 tsp

Coal for dum

Method:

Roast all the khara masalas in a pan and when cool grind them in a coffee grinder and then mix all the above ingredients and mix in the keema and put the keema in a chopper so everything is thourouly mixed. Leave them overnight. Give the coal dum on the uncooked masala keema.

When ready heat asli ghee in a pan. Shallow fry them till both sides are golden brown on a medium heat. Just turn them once as they will break and are very soft. Enjoy them with naans, Raita or chutney.

Most of the ingredients I found in Indian stores and rest from amazon.

I have a done a lot of research on these kebabs as I’m from khi but my grandfather from Lucknow so haven’t had the original ones but I think they came out very good. The original recipe is a secret and was made initially for a nawab who had teeth problems so his chefs made this melt in the mouth kebabs so he could enjoy meat.