india on my plate • ep 1 - uttar pradesh • galouti kabab recipe: for the kebab: 500g mutton mince 100g kidney fat 2 tbsp raw papaya paste 1½ tsp ginger garlic paste 2 tsp green chilli paste 2 tbsp cashew paste 1 tsp red chilli powder yellow chilli powder, to taste 1 tsp fried onion paste 3 tbsp roasted besan 2 tsp ghee 1 tsp rose essence few drops kewra essence pinch saffron, dissolved in a small ice cube salt to taste 1½ tbsp lazzat-e-taam lazzat-e-taam: 1 tsp black peppercorns, ½ tsp tail pepper, 1 star anise, 1 tsp shah zeera, 4 tbsp dried rose petals, 1 tsp cumin, 1 tsp fennel, 5 green cardamoms, 5 cloves, 2 black cardamoms, 1 blade mace, 2 bay leaves, ¼ nutmeg, pinch saffron, small cinnamon stick, ½ tsp barberries, 1 tsp poppy seeds, 1½ tsp desiccated coconut also traditionally included, but i couldn’t find these where i live: lemongrass, paan ki jad, makhana, sandalwood powder, stone flower and khus ki jad. method: 1. grind the lazzat-e-taam ingredients into a very fine powder. use 1½ tbsp for this batch and store the rest. 2. add the mutton mince and kidney fat to a food processor and process until extremely fine and almost paste-like. galouti traditionally uses finely minced/pounded meat, which is essential for that melt-in-your-mouth texture. 3. transfer to a bowl. add raw papaya, ginger garlic, green chilli, cashew paste, besan, chilli powders, fried onion paste, ghee, rose + kewra essence, saffron, salt and 1½ tbsp lazzat-e-taam. 4. knead everything together really well, almost like a dough, until completely incorporated. cover and marinate for 2–3 hours. the fine meat, fat and raw papaya are what help create that incredibly soft texture. 5. shape gently into flat kebabs. the mixture should be very soft and delicate. 6. heat a little ghee in a pan over medium heat. cook on both sides until just browned and lightly crisp. don’t make them crunchy — a galouti should barely hold a crust while staying extremely soft inside. and serve hot!!! #lucknowfood #indiaonmyplate #indianfood #galoutikabab #shamikabab — TikTok di @noorbaqtiar