I am sure you must have heard about the famous Galouti kebab of Lucknow. 'Galouti' or 'Galawati' means melt in the mouth. And definitely these kebabs will melt in your mouth once you have a bite of it.

The history of Galouti kebab is quite interesting. 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.(Source-Wiki)

The Galouti kebabs are traditionally prepared by marinating the finely ground meat with raw papaya and a mix of exotic spices. The keema is then shaped into patties and shallow  fried in tawa with oil or ghee. 
---------------------------------------------------------------------------------Author -Moumita Malla 
Preparation Time - 20 Minutes 
Marination Time -5 hours
Cooking Time - 15 Minutes 
Servings-6-8 Pieces 

Mutton Mince or Keema- 250 grams
Ginger Paste -1tbsp
Garlic Paste -2tbsp
Raw Papaya Paste - 2tbsp
Brown or Fried Onions -1/2cup..
Nutmeg-1tsp (crushed)
Poppy Seeds-1/2tsp
Green Cardamoms-5
Black cardamoms -2
Star Anise-2
Fennel Seeds or Saunf-1tsp
Chinamon-1"inch stick
Kebab Chini-2 (optional )
Black Peppercorn -4
Mace-2 blades
Red chilli powder - 1 tsp
Coriander Powder - 1tsp
Rose Water -1tsp
Roasted Gram Flour-1/4cup
Salt to taste
Saffron soaked in warm water-1pinch
Coriander Leaves - 2tbsp(chopped )
Lemon Juice -few drops  (optional )


Add mutton mince  in a mixer..grind on medium  speed for 20 seconds..this step is optional. .in that way you will kebab will be more soft .

Mix mutton mince ,garlic paste, ginger paste, raw papaya paste  in a bowl...add red chilli powder, coriander powder,rose water, crushed  brown onions, salt  and 1tsp ghee.

Dry roast nutmeg, poppy seeds, green cardamom,black cardamom,star anise,cinnamon stick,kebab chini,mace and black pepper corn and grind to make a fine powder...and add to mutton mixtuer...mix well...keep in refrigerator  for atleast  4hrs.

 Take out from fridge .

Mix together the coriander leaves, green chillies and roasted gram flour

Add to the meat and  knead it like a dough.

Shape mixture into round patties of desired size, and refrigerate for half an hour or so.

 Heat a non-stick tawa..drizzle remaining ghee or clarified butter. ..place the kebabs

Fry the kebabs, browning first one side and then the other, over medium heat.

Arrange them on a serving dish, sprinkle lemon juice ,chopped coriander leaves and serve.