Lazzate Lucknow Paradise Of Kebabs

Lucknow is a land of Nawabs and their culture epitomise aadaab (regard), shadaab (beauty) and kebab!

- Arshia Sheikh

Lucknow is considered as 'connoisseur's heaven'. The taste and smell and the air of the city is magical. The city is famous for many dishes but kebabs have uttermost importance in Awadhi cuisine. The kebabs of Awadh, have distinctive taste they simply melt into your mouth.

Kebabs consist of ground meat and various other ingredients according to the specific recipe. They are typically cooked on a skewer over a fire, some are baked in a pan in an oven. The traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish etc.

GOLOUTI KEBAB

Golouti means 'extremely soft'. It just melts in our mouth. Haji Mohammad Fakr-e-Alam is the creator of this form.

Galouti kebab is made with minced meat of goat, spices and green papayas. The minced meat is made into patties and then fried.

INGREDIENTS

1/2 kg Meat (minced)

Grind together

• 100 gms chopped Raw Papaya
• Salt to taste
• 1 tbsp Garlic (chopped)
• 1 tbsp Ginger (chopped)
• 10 Cloves
• 2 seeds Clack Cardamoms
• 2 tsp Poppy Seeds (dry ground) roasted
• 6 Peppercorns
• 1/2 tsp Cinnamon pieces
• 2 tbsp Coconut desiccated (roasted)
• 2 blades Mace
• 7 Green Cardamoms
• 2 tsp Chilli powder
• 1/4 tsp Nutmeg (grated)

For the kebabs:

• 1 cup Onions (fried brown and crisp in ½/2 cup Ghee) sliced
• 1/4 cup Coriander leaves finely chopped
• 1 tbsp Green Chillies finely chopped
• 4 tbsp gram Flour (roasted)
• 1Egg
• Ghee to pan fry Kebab and lemon juice

METHOD