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Mutton Galawati Kabab Recipe

Mutton Galawati Kabab

Mutton Galawati Kabab Recipe


1. Lehsan (Garlic) cloves 6-7 
2. Adrak (Ginger) 1 inch piece 
3. Mutton boneless cubes ½ kg 
4. Namak (Salt) 1 tsp or to taste 
5. Kacha papita (Raw papaya) paste 2 tbs 
6. Sabut kali mirch (Black peppercorns) ½ tsp 
7. Badi elaichi (Black cardamom) 2 
8. Javatri (Mace) 2 blades 
9. Jaifil (Nutmeg) ½ piece 
10. Darchini (Cinnamon sticks) 2
11. Laung (Cloves) ½ tsp 
12. Kaju (Cashew nuts) roasted 12-15 
13. Pyaz (Onion) fried ½ Cup 
14. Kewra water 2 tbs 
15. Rose water 1/4 Cup 
16. Lal mirch powder (Red chilli powder) ½ tbs or to taste
17. Garam masala powder 1 tsp 
18. Chanay ka powder (Chickpea powder) roasted 3 tbs 
19. Desi ghee 3 tbs 
20. Koyla (Charcoal) for smoke 
21. Laung powder (Clove powder) 1 pinch 
22. Jaifil powder (Nutmeg powder) 1 pinch 
23. Javatri powder (Mace powder) 1 pinch
24. Desi ghee -Cooking oil for frying


1. In chopper,add garlic,ginger and chop well.
2. Add mutton boneless cubes,salt,raw papaya paste and chop again.
3. In bowl,add mutton mince,cover and marinate for 30 minutes.
4. In spice mixer,add black peppercorns,black cardamom,mace,nutmeg,cinnamon sticks,cloves and blend well.
5. Add cashew nuts,fried onion,kewra water,rose water and blend to make a paste.
6. In beef mince,add blended onion+cashew nuts paste,red chilli powder,garam masala powder,chickpea powder,desi ghee and mix until well combined.
7. On burning charcoal,add clove powder,nutmeg powder,mace powder,desi ghee and give a charcoal smoke for 4-5 minutes.
8. Take a mixture and make kebabs of equal sizes (makes 15).
9. Can be stored in freezer for up to 1 month.
10. In frying pan,heat cooking oil and fry kababs from both sides until done

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