Dilli Ke Galouti Kebab
Melt-in-the-mouth smoked lamb patties infused with sandalwood and spices.
About this dish
Originally from Lucknow but adapted by Delhi's Mughal descendants, the Galouti (meaning 'soft') kebab was created for an aging Nawab who could no longer chew. The Delhi variant is slightly firmer than its Lucknawi cousin but retains the 'melt-in-mouth' quality. It uses a complex blend of up to 50 spices, though we use a refined selection here, and is traditionally smoked using the 'Dhungar' method.
Ingredients
The Kebab Base
- 500g Lamb mince (finely ground 3 times)
- 50g Raw papaya paste (with skin for enzymes)
- 1 tbsp Ginger-garlic paste
- 1 tsp Salt
- 2 tbsp Fried onion paste
Galouti Spice Mix
- 1 tsp Roasted gram flour (Besan)
- 1/2 tsp Sandalwood powder (food grade)
- 1/2 tsp Mace and cardamom powder
- 1 tsp Red chilli powder
- 1/2 tsp Allspice (Kabab chini) powder
- 1 tbsp Rose water
For Smoking (Dhungar)
- 1 piece Charcoal
- 1 tsp Ghee
- 2 Cloves
Method
- 1
The First Tenderization
Mix the finely ground lamb mince with the raw papaya paste and salt. The enzymes in the papaya skin are crucial for breaking down the meat proteins; let this sit for at least 4 hours, or ideally overnight in the fridge.
- 2
Spice Infusion
Add the ginger-garlic paste, fried onion paste, and the spice mix (besan, sandalwood, mace-cardamom, chilli, and allspice) to the meat. Knead the mixture with the palm of your hand for 10 minutes until it feels like a smooth dough.
- 3
Adding Aromatics
Fold in the rose water and a tablespoon of ghee. The sandalwood powder provides a woody, regal scent that is the signature of a true Galouti.
- 4
The Smoking Process
Place the meat in a bowl and make a small well in the center. Place a small metal cup or onion skin in the well. Heat a piece of charcoal until red hot, place it in the cup, drop the cloves and ghee on it, and immediately cover the bowl with a tight lid for 10 minutes.
- 5
Shaping
Grease your palms with a little oil. Take small portions of the meat and shape them into flat, round patties. The mixture will be very soft and delicate, so handle with care.
- 6
Chilling
Place the shaped patties in the freezer for 15 minutes. This helps them hold their shape when they first hit the hot pan.
- 7
Searing
Heat ghee in a flat non-stick or cast-iron griddle over medium-low heat. Carefully place the kebabs on the pan, leaving space between them.
- 8
Slow Frying
Cook for 4-5 minutes on one side. Do not try to flip them too early or they will break. The bottom should develop a dark, caramelized crust.
- 9
The Flip
Using a wide spatula, very gently flip the kebabs. Cook the other side for another 3-4 minutes. The interior should remain incredibly soft, almost like a pate.
Notes & variations
- If you cannot find food-grade sandalwood, increase the mace and cardamom slightly.
- The lamb must have at least 20% fat content for the correct texture.
- Raw papaya paste must include the green skin to work as a tenderizer.
- Kebabs can be shaped and frozen for up to a week before frying.
Serve with
Serve with Ulte Tawa ka Paratha and a mint-yogurt chutney.
Cook's note
To check if the meat is tenderized enough, the paste should feel like soft butter when rubbed between fingers.