Tunday Kababi
Lucknow’s famous melt-in-the-mouth minced meat kebabs are gently pan-cooked until browned outside and tender within. The mixture is richly spiced, scented with kewra and rose water, and finished with a soft, juicy texture.
For 8 servings
- prep · ~5 min
Prepare the spice mixture.
1.Powder the green cardamom seeds, cloves, and cinnamon as finely as possible.2.Mix them with coriander powder, cumin powder, garam masala, red chili powder, black pepper, nutmeg powder, and mace.3.Keep the spice mixture ready for the kebab mince. - mix · ~7 min
Mix the kebab mince.
1.Place the minced mutton in a wide bowl.2.Add ground raw papaya, chopped onion, ginger-garlic paste, roasted gram flour, the prepared spice mixture, and salt.3.Add kewra water and rose water.4.Mix very well with your hand for 4 to 5 minutes until the mince turns sticky and smooth.TIPA very fine mince gives Tunday Kababi its soft texture. If needed, mince the meat once more before mixing. - rest · ~20 min
Rest the kebab mixture.
Cover the bowl and rest the mixture for 20 minutes so the papaya tenderizes the meat and the spices settle in.
TIPDo not rest it too long with papaya, or the mixture can turn too loose. - assemble · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Grease your palm lightly with a little ghee from the measured amount.3.Shape each portion into a soft, flat round patty about 1 cm thick. - fry · ~10 min
Cook the kebabs gently on a pan.
1.Heat a heavy pan over low to medium heat and add the ghee.2.Place the kebabs carefully in the pan without crowding.3.Cook until the bottom is browned and the kebabs hold their shape, 3 to 4 minutes.4.Flip gently and cook the second side for 3 to 4 minutes until browned and cooked through.TIPKeep the heat moderate. High heat can brown the outside too fast while the inside stays undercooked. - serve
Serve the Tunday Kababi hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1If the mince feels loose after resting, chill it for 15 to 20 minutes before shaping so the patties hold better.
- 2Keep the onion chopped extremely fine; larger pieces can make these delicate kebabs crack in the pan.
- 3Mix the mince until tacky and paste-like, not just combined; that hand-mixing is what gives the signature soft bind.
- 4Test-cook one small patty first to check salt, spice, and fragrance before shaping the full batch.
- 5Use a heavy tawa or skillet and flip with a thin spatula only after the first side has browned, or the kebabs may break.
- 6Do not over-rest the papaya-marinated mince; too much time can make the kebabs mushy instead of tender.
- 7Leftover cooked kebabs reheat best on a low pan with a little ghee, not in a microwave, to keep the crust intact.
Adapt it for your goals.
Beef
Use finely minced beef instead of mutton for a milder, more accessible version while keeping the same Awadhi spice profile.
low oilLow-oil
Cook the patties on a well-seasoned heavy pan with less ghee; you will get a lighter kebab with slightly less richness.
spicierSpicier
Increase black pepper and red chili slightly for a warmer finish without overpowering the classic floral notes.
smokySmoky
Give the mixed mince a brief dhungar with hot charcoal before shaping for a deeper, festive kebab aroma.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton makes these kebabs satisfying and rich in protein, which helps make the dish filling as a main course.
Digestive Spice Blend
Cumin, coriander, ginger, garlic, cloves, and cardamom add flavor while traditionally supporting digestion in rich meat dishes.
Tenderized Without Heavy Fillers
The soft texture comes mainly from fine mince and raw papaya rather than lots of breadcrumbs or starch.
Frequently asked questions
Raw papaya acts as a natural tenderizer, helping the minced mutton become exceptionally soft and giving the kebabs their signature melt-in-the-mouth texture.
