Chefs reveal why galouti kebabs melt in the mouth

The galouti kebab, a delicacy from Awadh's royal kitchens, owes its signature softness to mutton or lamb minced into a fine paste that needs little chewing. Chef and author Sheeba de Souza says fattier cuts keep the kebabs moist with a buttery mouthfeel, while lean meat turns dry. Raw papaya's natural enzymes also help tenderise the meat.