Today i tried my hands on the famous Galouti Kebabs of Lucknow. ‘Galouti’ or ‘Galawati’ means melt in the mouth. And definitely these kebabs melt in your mouth.Their is an interesting history of these Galouti kebabs. This kebab was especially created for the ageing Nawab Wajid Ali Shah of Lucknow. The Nawab had lost all his teeth. But his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab’s love for meat. The Galouti kebabs are traditionally prepared by marinating the finely ground goat meat with raw papaya…
Course: side dish
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Mutton Keema slow cooked with freshly choppe fenugreek leaves and green pea is a typical winter delicacy that is cooked in my house almost every weekend. The mutton keema along with some fried potatoes and methi matar gives an amzing flavor and texture to the dish. It not just increases the volume but also gives a bite to the dish. Teamed up with hot chapatis/rumali rotis or just plain white rice, Keema Methi Aloo Matar is a must have in winters. If you liked this recipe, please drop in your feedback in comments below. Thanks for stopping by!
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Mutton Dalcha is also commonly known as dal gosht in Hyderabadi Cuisine. Combination of yellow lentils and bengal gram lentil cooked with mutton pieces and later flavored with Mughlai spices makes a unique and flavorful side dish for Biryani or pulao. Apt for occasions, mutton dalcha is a one pot meal iitself. Slow cooked lentils and mutton leaves and amazing aroma and flavor that is not only exotic but also gives a richness and royalty to the dish. We at home, often make mutton dalcha with biryani and accompany with burani raita.