Serving Details
- Serves: 4 (makes 12–14 kababs)
- Difficulty: Medium
- Course: Appetizer / Starter
- Occasion: Festive Feast, Special Gathering
Recipe Description
These delicate Galawat ke Kabab from The Cook Book are known for their melt-in-mouth texture and nuanced flavour. Made with finely minced meat, tenderised with soft bread and spices, they are pan-fried to golden perfection and served with cooling chutneys. A regal dish perfect as a show-stopping starter or part of an indulgent meal.
Cooking Time
- Preparation Time: 30 minutes
- Resting Time: 1 hour (to firm up)
- Cooking Time: 15 minutes
- Total Time: Approx. 1 hour 45 minutes
Ingredients
- 500 g minced meat (beef/lamb or mix)
- 2 slices white bread, crusts removed
- 2 tbsp milk
- 1 small onion, finely chopped or pureed
- 2 tbsp green chilies, finely chopped
- 1 tbsp ginger‑garlic paste
- ¼ tsp ground mace (javitri)
- ¼ tsp ground cardamom
- ¼ tsp saffron strands soaked in 1 tbsp warm milk
- 2 tbsp fresh coriander, chopped
- Salt to taste
- 2–3 tbsp ghee or clarified butter (for frying)
Method
- Soak bread: Tear bread into bits and soak in milk until soft. Mash to a paste.
- Mix ingredients: In a large bowl, combine minced meat, bread paste, onion, green chilies, ginger-garlic paste, mace, cardamom, saffron milk, coriander, and salt. Mix thoroughly until smooth and sticky.
- Chill mixtures: Cover and refrigerate for 1 hour to firm up the mixture.
- Shape kababs: Wet your hands, then shape into small round patties (2–3 cm thick).
- Cook kababs: Heat ghee in a non-stick pan over medium heat. Place kababs and cook gently for 4–5 minutes per side until golden and cooked through.
- Drain: Remove and place on kitchen towel to drain excess fat.
- Serve: Arrange on a platter; serve hot with mint chutney, tamarind chutney, or lemon wedges.
Nutritional Information (Per Serving: 3 kababs)
- Calories: 280 kcal
- Fat: 20 g
- Carbohydrates: 6 g
- Protein: 18 g
- Sodium: 390 mg
- Fibre: 0.5 g
- Sugar: 1 g
FAQs
Can I freeze Galawat kababs?
Yes—after shaping, freeze kababs on a tray until firm, then transfer to a bag. Cook from frozen, adding a minute or two per side.
Can I use only lamb or beef?
Absolutely. Either works well, or you can use a mix. Make sure the meat is fresh and finely minced.
What chutneys pair best?
Mild mint-coriander chutney, sweet tamarind chutney, or simple squeezed lemon all complement the rich kababs beautifully.
How do I ensure they don’t fall apart?
Chilling the mixture for at least an hour is key—it gives the patties structure and helps them hold shape while cooking.
Recipe by The Cook Book
Celebrate rich, traditional flavours with dishes like Galawat ke Kabab from The Cook Book—your source for indulgent and heritage-inspired recipes.
