Galouti Kebab Recipe

By  |  0 Comments

Gilawatti(meaning which melts in the mouth) or galouti kebab is one of the softest kebabs that literally melts in your mouth: a feast for the Kings. Its is said that the meat for the kebab is minced and ground a minimum of 13 times to get the desired texure. There is no confirmed histiry on the origin of the galouti kebab, but the most accepted tale is that when the Nawab of Kakori, who craved meat, was old and toothless, the royal chefs were instructed to cook a meat dish the nawab could eat. After considerable thought, the meat was marinated with spices and minced 13 times to achieve the desired texture. I often joked with my great-grandmother, Maya, who lived till the age age of 102, whenever it was made at home, saying, “Here comes a Kebab for a toothless Queen.”
Today, galouti kebab is still a royal treat enjoyed by everyone. And here is the royal recipe for you.

Galouti Kebab Recipe Recipe

ddd

By Monish Gujral Published: July 8, 2014

  • Yield: 2

Gilawatti(meaning which melts in the mouth) or galouti kebab is one of the softest kebabs that literally melts in your mouth: a feast …

Ingredients

Instructions

  1. Soak the saffron strands in milk for 10mins. Mix all the ingredients with the minced meat into smooth paste and let it stand for for two hours in the refrigerator.
  2. Smokethe kebab mince see the procedure here
  3. Divide the mix into 4 equal portions shape into balls and flatten them.
  4. Shallow fry the kebabs on low heat until brown.
  5. Serve them hot with cold yogurt and mint chutney.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>