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Kebab recipes: Mutton Galawati, Kakori Kebabs

Kebab recipes: Mutton Galawati, Kakori Kebabs

We simply love kebabs. We serve kebabs for appetizers when hosting guests over. We don't think twice before calling in for kebabs from the local market as a quick snack.

Such is our love for kebabs. Then how is it that we shy away from making kebabs at home? A lot of us believe that cooking kebabs is very tedious as chances of going wrong with the proportions abound. But the truth is rustling up this delectable Mughlai dish is not as cumbersome as previously believed, for it only requires a bit of patience, some flair and a heart for serving good food.

Corporate executive chef of Sun-n-Sand Hotels, Gautam Mehrish, shares with us two basic but finger-licking kebab recipes that are ideal to get you started on Mughlai cooking. Remember, balance and proportion are most critical to churn out a dish that'll delight your guests.

Mutton Galawati Kebab


Mutton boneless (leg) 1 kg

Mutton fat (A) 50gms

Papaya paste 100gms

Hung yoghurt 50gms

Ginger, garlic (paste) 25gms

Onion (sliced & fried and crushed) 100gms

Salt to taste

Yellow chilli powder 5gms

Roasted gram flour 200gms

Garam masala (B) (Roast all ingredients and make powder)

Black pepper corn 50gms

Green cardamom 50gms

Black cardamom 25gms

Clove 25gms

Mace 5pcs

Nutmeg 1pc

Jeera 50gms

Saunf 50gms

Patthar phool 25gms

Cinnamon 25gms

Bay leave 5pcs

Kebab chini 10gms

Add 10gms of powder masala to the mix

Live charcoal (for smoking) 1pc

A dash of pure ghee (to be put on top of burning charcoal)

Pure ghee (for shallow frying) 100gms


Saffron (soak and make paste using pestle) ½ gm

Rose water 2 tablespoon

Kewada water 2 tablespoon


- Mince mutton boneless and fat together to fine consistency

- Add (A) mix well and keep for half an hour

- Add 10gms of powder mix (B)

- Add saffron, rose water, Kewada water

- Place the Galawati mix in a deep vessel, keep a live coal in the centre

- Put a bit of pure ghee and cover. Keep till all smoke is over

- On a hot heavy flat tawa or on a heavy bottom non-stick pan at home make round flat tikkis of the mix and pan grill both sides till it becomes brown in colour done from inside

- Serve with green chutney, fine sliced onion and lemon wedges

- You can even have it with paranthas

Kakori Kebab


Mince meat (from leg without any white ligaments) 1kg

Raw papaya (paste) 1oogms

Salt to taste

Kidney fat 100gms

Kakori masala (A) (Roast and make powder)

Green cardamom 10 pcs

Black cardamom seeds ½ teaspoon

Clove 5 nos.

Nutmeg 1 pinch

Mace 1 small blade

Shahi jeera ½ teaspoon

Rose petal 1 teaspoon

Kebab chini 10pcs

White pepper ½ teaspoon

Kashmiri mirch 1tablespoon

Yellow chilli ½ teaspoon

Roasted gram powder 100gms

Kakori masala (B) (Make paste)

Desiccated coconut 50gms

Khuskhus 10gms

Khoya 50gms

Onion (to be sliced and fried) 100gms

Cashew nut 25gms

Fresh cream 100gms

Saffron 1 gm

Rose water 2 tablespoon

Kewda water 2 tablespoon


- Mince meat and fat thrice to very fine consistency

- Add papaya paste, salt, and powder masala (A). Mix well with both hands.

- Add masala paste (B) along with rose water, Kewda water and saffron

- Mix thoroughly and keep for half an hour

- Clean and wipe skewers. Take a portion of mince mixture and stick it to the skewers evenly in round shape like a Seekh Kebab

- Roast on charcoal grill. Remove carefully from the skewers.


- Serve with green chutney. Read more

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