Spiced Lamb Patties with Rose Water — Lamb Galouti Kebab
A Lucknowi melt-in-mouth kebab of finely minced lamb with raw papaya, ground spices, and saffron, pan-fried until golden and finished with rose water.
Indian
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak saffron threads in 2 tbsp warm milk 10 minutes. Dry-toast chickpea flour in a pan 60 seconds, set aside. Combine 440g lamb mince, 2 tbsp raw papaya paste, 2 tbsp ginger-garlic paste, 1/4 cup crushed fried onion, 1 tsp ground coriander, 0.5 tsp ground cumin, 0.5 tsp white pepper, 0.5 tsp ground cardamom, pinches of mace and nutmeg, 1 tsp salt, saffron milk, 1 tsp rose water, 0.5 tsp kewra water, and toasted besan. Mix by hand 90 seconds until smooth and sticky. Cover and refrigerate 15 minutes.
Sear
Wet hands lightly. Divide mixture into 8 equal portions and shape each into a flat disc 2.5 inches across and 0.5 inches thick. Heat 2 tbsp ghee in a heavy skillet over medium heat until shimmering. Place 4 patties in pan, cook 4 minutes without disturbing until bottom forms deep golden crust.
Sear 2
Flip patties carefully with a spatula. Cook 3 minutes on medium-low until second side is golden and kebab feels firm but yielding when pressed—internal temperature 160°F (71°C).
Sear 3
Add remaining 2 tbsp ghee to pan. Cook remaining 4 patties the same way—4 minutes first side, 3 minutes second side until golden and cooked through.
Rest and plate
Transfer kebabs to a plate and rest covered 2 minutes. Garnish with 8 fresh mint leaves. Serve with sheermal or warm pita, sliced red onion, lemon wedges, mint chutney, garlic pickle, and roasted papad alongside.
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