Air fryer recipe · Starters
Melt-in-Mouth Galouti Kebab
Velvety Lucknowi patties so tender they dissolve on the tongue with every fragrant bite.
- 40 minTotal time
- 180°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 285kcal
- 13.6 gprotein
- 1.8 gcarbs
- 24.6 gfat
- 0.6 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Finely ground mutton400 g
- Raw papaya paste (tenderiser)2 tbsp
- Fried onion paste3 tbsp
- Roasted chana powder2 tbsp
- Garam masala & saffron1.5 tsp + pinch
- Ghee2 tbsp
Method
Tenderise the meat
Mix the very finely ground mutton with raw papaya paste and a little salt, then leave it for twenty minutes. The enzyme breaks down fibres so the kebabs turn buttery soft.
Build the paste
Add fried onion paste, roasted chana powder, garam masala and saffron soaked in warm milk. Blend everything into an ultra-smooth, almost spreadable mixture.
Shape thin patties
With greased fingers, press the soft mixture into small flat discs about a centimetre thick. They are delicate, so handle gently and place on a lined tray.
Chill to set
Refrigerate the patties for fifteen minutes so they hold together during cooking. Brush both sides generously with melted ghee.
Air-fry gently
Arrange the patties without crowding and air-fry at 180C for 12 minutes, flipping once carefully midway, until the surface is golden and set but the centre stays meltingly soft. The meat is done when it is cooked through with no pink in the centre.
