Galouti Kebab

Mouthwatering Awadhi recipe, very popular in Northern India as well as Indian restaurants all over the world. For this we will use papaya skin (which is a great meat tenderizer) and canned chickpeas (they save a lot of time!)…

Ingredients (for 2)

  • lamb leg / shoulder (about 13 oz or 360 gr)
  • 1/2 cup chickpeas
  • 1 cup papaya
  • 1/4 onion
  • 1/2 tsp garam masala powder
  • 1 garlic clove
  • 2 tbsp cooking cream
  • 2 cups oil for frying
  • 1 tsp ginger
  • 2 tbsp fresh cilantro
  • salt & chili peppers to taste


  • Peel the skin of the papayas and put it in a food processor with chickpeas (drained) and cream
  • Pulse until you get a smooth paste
  • Add the rest of the ingredients, except the oil, and pulse until the lamb is finely minced
  • Put the meat in a bowl, cover with plastic wrap and refrigerate for 1 hour
  • When ready, shape the meat with your hands into patties, any size you like
  • If the mince is too moist, use some flour to firm it up
  • Deep fry for 2-3 minutes per side until golden brown
  • Remove with a slotted spoon and place on paper towels to absorb the excess oil

Best Served With

Steamed basmati rice or onion rings and mint chutney