Galouti Khurchan (Tender Aromatic Mince)
Today I am sharing the recipe for a wonderfully fragrant and melt-in-the-mouth Galouti Khurchan. Minced meat is tenderized and cooked down to a smooth, pâté like texture. This delicious dish needs nothing more than some hot parathas and a side of pickled onions. If you are a fan of galouti kebabs, it is a must-try. I generally use a store-bought galouti kebab masala, but I am sharing the recipe for a homemade version below.
Recipes
Galouti Khurchan
(Serves 4)
Ingredients
For the Marinade -
500 grams goat or lamb mince (from the leg or shoulder), rinsed and drained
2 tsp ginger-garlic paste
1/4 tsp saffron strands
2 tsp rose water
2 tsp screw pine water (kewra)
1/2 tsp garam masala
1 1/2 tsp store-bought kheema masala
1 1/2 tsp store-bought galouti kebab masala (see recipe for homemade version below)
1/4 tsp ground cardamom
1 tbsp ghee
1 tbsp grated raw papaya
Juice of half a lemon
For Frying -
3 tbsp ghee
4 large onions, finely chopped onions
1/2 tsp asafetida (hing)
8 medium tomatoes, blanched, peeled and deseeded
2 tsp dried fenugreek leaves (kasoori methi), crushed
Salt to taste
2 tbsp chopped cilantro
1 tbsp chopped mint leaves
2 tbsp fried onions (optional)
Method
In a bowl, combine all the ingredients for the marinade and mix well. Cover and refrigerate for at least 6 hours or overnight.
In a heavy based pan, melt the ghee over medium heat. Add the chopped onions and sauté until translucent. Add the asafetida and fry until the onions are well browned.
Purée the blanched tomatoes and add to the onions along with the dried fenugreek. Fry, stirring occasionally, until the tomatoes are cooked and the ghee separates.
Add the marinated mince and mix well. Cover and simmer on low heat for 30 minutes, stirring occasionally.
Remove the lid. Taste and adjust the salt if required. Continue to cook on medium-low heat for another 5 minutes stirring and mashing the mince continuously until it turns pasty.
Remove from heat and transfer the khurchan to a serving dish. Garnish with the chopped herbs and fried onions. Serve hot with naan, parathas or rotis.
Homemade Galouti Kebab Masala
Ingredients
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
3 green cardamom pods
1 black cardamom pod
2 cloves
6-7 black peppercorns
1/2 teaspoon nutmeg powder
1/2 teaspoon mace powder
1/2 teaspoon black stone flower (kalpasi/dagad phool)
1 tsp dried rose petals
Method
Dry roast the whole spices in a frying pan for a few minutes on a low flame until they turn fragrant. Remove from heat and cool completely.
Combine the toasted spices with the nutmeg, mace, stone flower and dried rose petals. Blend into a fine powder and use for the marinade.
