Mutton Galawati Kabab

Super soft and tender mutton galawai Kababs to complete your Eid Menu. #HappyCookingToYou

Select Language


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


In chopper,add garlic,ginger and chop well.

Add mutton boneless cubes,salt,raw papaya paste and chop again.

In bowl,add mutton mince,cover and marinate for 30 minutes.

In spice mixer,add black peppercorns,black cardamom,mace,nutmeg,cinnamon sticks,cloves and blend well.

Add cashew nuts,fried onion,kewra water,rose water and blend to make a paste.

In beef mince,add blended onion+cashew nuts paste,red chilli powder,garam masala powder,chickpea powder,desi ghee and mix until well combined.

On burning charcoal,add clove powder,nutmeg powder,mace powder,desi ghee and give a charcoal smoke for 4-5 minutes.

Take a mixture and make kebabs of equal sizes (makes 15).

Can be stored in freezer for up to 1 month.

In frying pan,heat cooking oil and fry kababs from both sides until done

Recipe By: Seema Hanif

You May Also Like