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Awadhi galouti kebab is easily one of the most widely loved kebabs and its tenderness and soft texture are its biggest USP. There’s a reason galouti kebabs have a melt-in-the-mouth consistency which is a lot softer than any other kebab. The kebab was created to keep the special needs of an ageing Nawab Wajid Ali Shah of Lucknow, who had lost all his teeth.
But the Nawab wasn’t prepared to compromise on meat delicacies so his royal chefs made the tender kebabs to satisfy the Nawab’s love for meat. Legend has it that the original galouti kebab had 160 spices! However, the modern galouti kebabs have a functional recipe that can be made within an hour. However, they are not the easiest kebabs to perfect since their softness can be tricky to achieve. Here are some common mistakes to avoid while making galouti kebabs at home
Tenderisation is key
Neglecting to tenderise the meat separately can take a toll on the texture of the kebabs. Marinate the meat using natural tenderizers such as raw papaya paste, grated pineapple, or yoghurt with enzymes like lactic acid. Allow the meat to marinate for at least 4-6 hours or preferably overnight in the refrigerator. This process helps break down the muscle fibres, resulting in a softer texture.
Overcooking the meat
Cooking the meat for too long can lead to dry and rubbery kebabs, losing the characteristic succulence of Galouti kebab. Cook the marinated meat just until it's tender and cooked through. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for poultry and 145°F (63°C) for beef or lamb. Avoid overcooking to preserve the juiciness and flavour of the kebabs.
Using Inadequate Binding Agents
Insufficient binding agents can cause the kebab mixture to fall apart during shaping or cooking. Use binding agents like roasted gram flour (besan), bread crumbs, or soaked chana dal (split chickpeas) to bind the ingredients together. Adjust the quantity of binding agent based on the moisture content of the meat mixture. Additionally, ensure the mixture is thoroughly kneaded to achieve a cohesive texture.
Incorrect Spices and Seasonings
Using the wrong combination or proportion of spices can result in galouti kebabs lacking the authentic flavour profile. Follow a traditional recipe or experiment with authentic spices like cloves, cinnamon, cardamom, and mace, along with aromatic ingredients such as saffron and rose water. Toast whole spices before grinding to enhance their flavour, and use freshly ground spices for maximum aroma. Adjust the seasoning according to your taste preferences but maintain the balance of flavors.
Inadequate Resting Time
Rushing the process without allowing the meat mixture to rest adequately can compromise the texture and flavour of the kebabs. After marinating and mixing the meat with spices and other ingredients, let the mixture rest in the refrigerator for at least 30 minutes to 1 hour. This resting period allows the flavours to meld together and the meat to absorb the seasonings fully. It also firms up the mixture, making it easier to shape into kebabs without losing its form during cooking.
