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Incredibly soft, melt-in-your-mouth minced mutton kebabs from Lucknow. Infused with a complex blend of aromatic spices and tenderized with raw papaya, these kebabs are a true taste of Awadhi royalty, shallow-fried to perfection.
For 4 servings
Prepare and Marinate the Mutton Keema
Infuse with Smoky Flavor (Dhungar Method)
This recipe goes great with these complete meals
Incredibly soft, melt-in-your-mouth minced mutton kebabs from Lucknow. Infused with a complex blend of aromatic spices and tenderized with raw papaya, these kebabs are a true taste of Awadhi royalty, shallow-fried to perfection.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 440.71 calories per serving with 23.15g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Shape the Kebabs
Shallow Fry to Perfection
Serve Hot
Create a vegetarian version using minced raw jackfruit or a mixture of mushrooms and soya granules. Adjust spices and binding agents accordingly.
Substitute mutton with finely minced chicken thigh meat. Reduce the marination time to 1-2 hours as chicken is naturally more tender.
For a lower-fat version, shape the patties and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, until cooked.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron. It helps in preventing anemia and boosting energy levels.
The complex blend of spices like ginger, garlic, cardamom, and mace not only adds incredible flavor but also contains anti-inflammatory and antioxidant properties that support digestion and overall health.
Tunday kebabs are notoriously soft and delicate. They might break if the mixture is too wet, if they are not handled gently, or if the pan is too hot. Ensure your palms are well-greased when shaping, use a thin spatula for flipping, and maintain a medium-low heat.
Raw papaya paste contains an enzyme called papain, which is crucial for the melt-in-the-mouth texture. While you can use a commercial meat tenderizer, the authentic texture comes from papaya. If you skip it entirely, the kebabs will be much chewier.
Tunday Kababi is a rich, indulgent dish. It is high in protein from mutton but also high in saturated fat due to the mutton fat and ghee. It's best enjoyed in moderation as part of a balanced diet.
A single serving of approximately 4 kebabs (120g) contains around 510 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee absorbed during frying.
Absolutely! In fact, it's recommended. The mixture benefits from a long marination. You can prepare it and store it in an airtight container in the refrigerator for up to 24 hours before frying.
Dhungar is a traditional technique of infusing food with a smoky flavor using hot charcoal and ghee. While technically optional, it is highly recommended for this recipe as it imparts the signature smoky aroma and taste that is characteristic of authentic Tunday Kababi.
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