Galouti Kebobs
Mouthwatering, succulent, literally melt in your mouth kebobs that are so so delicious! Legend has it that this Galouti Kebob recipe was first concocted for a Nawab (Royalty) from Lucknow by one of his cooks. The Nawab supposedly had some dental issues (possibly toothless or tooth pain?) and requested a tasty meat preparation that would dissolve in his mouth. As a dentist, this tale is quite befitting for me! Infused with a smoky flavor and seasoned with a myriad of spices including cardamom, cinnamon, cumin, coriander mace and nutmeg. A magical Kebob experience indeed!
Servings: 8
Ingredients
- 2.5 lbs beef stew meat *ground in food processor to fine mince
- 1 tbsp papaya paste
- *Sunflower oil *for shallow frying, as needed
For dry spice mixture
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp Kashmiri Lal Mirch powder
- 1/4 tsp nutmeg powder
- 1/4 tsp mace powder
- 1 tsp Kosher salt *or to taste
For wet spice mixture
- 2 cups fried onions *golden and crispy
- 2 tbsp cashews
- 1 tsp poppy seeds
- 2 tsp Charoli seeds *Indian market
- 2 tbsp thick cream *Nestle
- 1 tbsp gram flour
- 1/2 tsp cardamom powder
- 1/2 tsp black pepper powder
- 1.5 tsp garam masala powder *Rajah brand
For smoking of marinated kebob meat
- 1 charcoal piece
- 1 tsp ghee *clarified butter
- 1 large onion *flesh scooped out/carved to form cup
Instructions
Make dry spice blend
- In a spice grinder (or any grinder), grind all whole spices (cinnamon stick, cardamom pods, cloves, coriander, cumin and fennel seeds) to a fine blend. Add the the Kashmiri Lal Mirch, mace, nutmeg powders and Kosher salt to the blended spices and shake well (with lid) to combine all spices. Set aside.
- Wash, rinse and dry beef stew meat (place in a colander to remove all excess water). Then add beef stew meat to a food processor with blade attachment and pulse to a fine mince. Place minced meat in a large, glass mixing bowl. Add the Papaya paste, mix well to incorporate. Then add the dry spice blend (as prepared above) and again mix well to incorporate all ingredients (I wear cooking/food preparation gloves during this part). Cover bowl with saran wrap or lid and seal properly. Place in fridge overnight (at least 12 hours is best).
Make wet spice mixture
- Heat a skillet or pan on medium high heat. Once hot, turn heat to medium/medium low and dry roast the cashews, Charoli and poppy seeds for about 2-3 minutes, stirring continuously to prevent burning. Then add the gram flour, mix well to coat the nuts and continue to dry roast for an additional 3-4 minutes until fragrant. Set aside to cool.
- Remove marinated meat from fridge and let rest.
- In a blender, add the cooled, roasted ingredients. Now add the fried onions, the cardamom powder, black pepper, garam masala powder and 2-3 tablespoons of water and blend to a fine paste. Once blended, add the thick cream and pulse again to incorporate all ingredients (may have to add a little more water for a smooth consistency of the paste). Set aside.
- Add the wet spice mixture to the marinated meat, mix well with hands (again, I wear my food preparation gloves during this part). Place kebob meat mixture into a deep dish with lid and evenly spread mixture to the sides to create some space in the center of this dish.
For smoking the kebob meat mixture
- Peel the onion and carefully remove/scoop out the inner flesh and carve an 'onion cup' (create a hollow space in the onion for the charcoal). Place onion in the center of the meat mixture dish. Heat the charcoal piece on medium high heat and then carefully place inside the onion cup. Immediately add the ghee (clarified butter) on top of the heated charcoal (which is now in the onion cup) and immediately cover dish with a lid and smoke the kebob meat for 3-4 minutes. Then carefully remove the onion (with the charcoal inside) using kitchen tongs.
- Grease the palms of your hands with oil and make the kebobs (to your desired size and shape) and place on a tray.
- Heat a large skillet on medium high heat. Add sunflower oil, as needed for shallow frying. Once oil is hot, turn heat to medium and carefully place 4-5 kebobs in skillet. You do not want to overcrowd the pan (doing so will bring down the oil temperature and prevent even cooking). Once a golden crust forms on one side (4-5 minutes), turn kebobs, cook the other side for 1-2 minutes on medium heat, then cover skillet, turn heat to medium low and continue to cook kebobs for an additional 7-10 minutes (monitor to ensure you do not burn the kebobs). You may need to turn the kebobs more than once to ensure an even-colored crust. The goal is to achieve a golden, crisp outer layer and evenly-cooked inside. Once cooked, remove kebobs onto a paper-towel lined plate to remove excess oil.
- Galouti Kebobs are now ready to serve. Moist, tender and amazing. I like to eat these hot, right out of the pan, dipped in a cool yogurt/dried mint sauce preparation (recipe to be posted soon) and some parathas. Perfect. Nosh Farma'aiye!