Mutton Galouti Kebab


Kebabs were prepared with many aromatic spices such as tejpatta, cumin seeds, star anise, cloves cardamoms, Peppercorns, Raw Papaya paste, coriander seeds, Javitri and many more, which were added in different proportions for different kind of meat. The aromas of these spices used for marinating meat for that melt in mouth texture, served hot with green chutney of coriander and pudina leaves.


Galouti kebab is also known as Gilawat ke kabab. These kebabs were invented for old nawab of Lucknow who have no teeth and that is why these kebabs were made so that they were easy to eat.

Then khansamas explored a newer way to cook kebab which needed no chewing but has all the same rich flavours and taste of kebabs as the original one which has hundreds of spices. The original version of these juicy kebabs believed to have more than hundred aromatic spices in it.

The delicate Galouti kebab (Gilawat ke kebab) are flat, medium size patties made of finely ground and spiced minced meat fried in desi ghee.

Here is how to make this Mutton Galouti Kebab

Lunch And Dinner
Kadai (Wok) / Non stick tawa
Prep. Time
1 hour
Cooking Time
20 mins
Total Time
1 hour 20 mins
2 Servings
  • 250 gm Mutton
  • 1 tbsp Raw Papaya paste
  • ⅔ tbsp Ghee(⅓ + ⅓)
  • ⅔ tbsp Coriander Seeds
  • ⅓ tbsp Cumin Seeds/ Jeera
  • 3 Green cardamoms (Choti Elachi)
  • 1 big brown cardamom (Badi Elachi)
  • 3 Lal Mirch (Red Chili)
  • 1 inch Dalchini
  • 2-3 Cloves
  • 1 Javitri
  • 1 Pinch Nutmeg
  • 3 tsp Besan (Gram Flour)
  • Salt to taste
  • 2-3 small Charcoal pieces
  • dry Rose Petals
  • ¼ tbsp Poppy Seeds
  • ¼ tsp Kewra Water
  • Red chili Powder
  • Chopped Coriander leaves
  • Chopped Pudina leaves
  • 1 Tejpatta / Bayleaf
  • 1 Star Anise
  • 4-5 Black Peppercorns
  • ¼ tbsp Mutton Masala
Recipe Steps
  1. Heat the pan and dry roast all the solid spices like Red chili, Coriander Seeds, Tejpatta, Black Peppercorns, star anise, javitri, Choti Elachi, Badi Elachi, dalchini, Cloves, Cumin Seeds. After roasting , cool all the spices at room temperature and grind it into fine powder.
  2. Soaked Poppy Seeds and dry rose petals in water for half an hour. After half an hour grind these into fine paste.
  3. Take a large mixing bowl and add minced Mutton, Raw papaya paste, Mutton Masala, Red Chili Powder, chopped coriander leaves, chopped pudina leaves,Gram flour (Besan), dry rose petals and Poppy seeds paste,dry roast powdered Spices, Salt, one pinch grated Nutmeg, kewda water into it .
  4. Mix all the ingredients very well by hand. Now our Spiced Minced Mutton Paste is ready.
  5. Now Grind the Spiced Minced Mutton paste in a grinder to make it more fine and smooth paste. Keep it aside in a bowl.
  6. Burn Charcoal Pieces on gas flame and put it inside katori along with 2-3 Piece of cloves. Add ghee on top of burning charcoal so that fumes arise.
  7. Put this katori inside the minced paste bowl and cover it with a lid and allow it to rest for ½ hour.
  8. After half an hour remove the lid from the bowl and grease your hand with ghee and start making small circular Kebabs and keep them aside into another paste.
  9. Heat the Non stick pan and grease the pan with Ghee and cook these Kebabs from both sides until it becomes crisp Golden brownish in colour.Meanwhile while cooking these Kebabs apply ghee generously on these patties.
  10. Garnish these Kebabs with a slice of lemon and chopped onions.
  11. Serve hot with Pudina Coriander Chutney.

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