Galouti Kebab
Melt-in-mouth Indian lamb kebabs made with minced meat, aromatic spices, and besan flour for a silky texture. Traditionally pan-fried until golden and served with mint chutney and lemon wedges.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 500 g ground lamb
- 3 tbsp besan flour (chickpea flour)
- 1 tbsp ginger-garlic paste
- 2 whole green chilies, finely minced
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh cilantro, chopped
- ½ medium onion, finely minced
- 1 tsp garam masala
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp red chili powder
- ¼ tsp black pepper, ground
- 1 tsp salt
- 1 whole egg
- 3 tbsp vegetable oil for frying
- 1 tbsp lemon juice
Instructions
- 1
In a large bowl, combine ground lamb, ginger-garlic paste, green chilies, mint, and cilantro.
- 2
Add besan flour, minced onion, garam masala, coriander powder, cumin powder, red chili powder, black pepper, and salt.
- 3
Beat the egg in a small bowl and add to the mixture. Mix everything gently with your hands until well combined and sticky.
- 4
Refrigerate the mixture for 15 minutes to help it bind and become easier to shape.
- 5
Divide the mixture into 8 equal portions and gently shape into oval patties about 0.5 inch thick, being careful not to overwork the meat.
- 6
Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
- 7
Carefully place kebabs in the skillet without overcrowding; fry in batches if needed.
- 8
Fry for 3-4 minutes per side until golden brown and cooked through, turning gently only once to maintain shape.
- 9
Transfer cooked kebabs to a paper towel-lined plate. Drizzle with lemon juice and serve hot.
Tools you’ll need
- large mixing bowl
- 12-inch cast iron skillet
- small bowl
- paper towels
- measuring spoons
- measuring cups
- spatula
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