Awadhi Galouti Kebab
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 600 g lamb mince
- 50 g raw papaya, grated
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 2 tbsp gram flour
- 1 tsp garam masala
- 0.5 tsp mace
- 0.25 tsp nutmeg, grated
- 3 tbsp ghee
- 1 red onion, sliced
- 1 fresh lime
Nutrition (per serving)
- Calories
- 510 kcal
- Protein
- 30.1 g
- Carbohydrate
- 10.7 g
- of which sugars
- 5.3 g
- Fat
- 38.2 g
- of which saturates
- 19.4 g
- Fibre
- 2.7 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-fry the gram flour in a small pan for 2 minutes until lightly toasted and nutty-smelling, then cool.
- 2
Blitz the lamb mince in a food processor with the grated papaya, onion, garlic and ginger until completely smooth and almost paste-like.
- 3
Mix in the toasted gram flour, garam masala, mace and nutmeg, and knead well, then shape into 12 flat patties.
- 4
Heat half the ghee on a flat griddle or wide pan over medium heat and cook the patties for 3-4 minutes on each side, adding the remaining ghee as needed, until deeply browned and cooked through with no pink remaining.
- 5
Rest for 2 minutes so they firm up without falling apart.
- 6
Serve with the sliced red onion and lime wedges.
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