awadhiMediumnon vegetariangluten freenut freesoy free

Tunday Kebab

Name: Tunday Kebab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: awadhi
Ingredients: 500 g mutton keema (finely minced, with a little fat); 1 pcs onion (medium, thinly sliced and browned); 2 tbsp raw papaya (peeled and finely grated); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 pinch black pepper (freshly ground); 3 pcs green cardamom (seeds crushed to a powder); 4 pcs cloves (ground); 1 inch cinnamon (ground); 1 pinch nutmeg (freshly grated); 1 tbsp gram flour (lightly roasted); 0.5 tsp salt; 2 tbsp ghee (for shallow frying)

RATING

4.7/5(185)

TASTE SCORE

10/10

Melt-in-the-mouth minced mutton kebabs from Lucknow, shaped into soft patties and shallow fried until lightly browned. The mix is fragrant with warm spices, fried onion, raw papaya, ginger, and garlic for that signature tender bite.

PREP

25m

COOK

20m

SERVES

1 PIECE

231 cal

SERVINGS

METHOD · 6 STEPS

prep · ~8 min
Brown the onion.
Heat a little of the ghee in a pan and cook the sliced onion over medium heat until deep golden and crisp-edged. Cool completely, then crush it lightly.
TIPCook the onion on medium heat so it browns evenly without turning bitter.
mix · ~5 min
Make the kebab mixture.
1.Add mutton keema to a wide bowl.
2.Mix in the browned onion, raw papaya, ginger-garlic paste, green chili, and coriander leaves.
3.Add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, black pepper, crushed cardamom, ground cloves, ground cinnamon, nutmeg, roasted gram flour, and salt.
4.Mash and mix very well with your hand for 4 to 5 minutes until the mixture turns sticky and smooth.
TIPA smooth, tacky mix helps the kebabs hold together and gives the classic soft texture.
rest · ~15 min
Rest the mixture.
Cover and rest the kebab mixture for 15 minutes so the papaya tenderizes the meat and the spices settle in.
assemble · ~5 min
Shape the kebabs.
Divide the mixture into 8 equal portions. With lightly greased hands, shape each portion into a flat round patty about 1 cm thick.
fry · ~8 min
Shallow fry the kebabs.
1.Heat the remaining ghee in a heavy pan over medium-low heat.
2.Place the kebabs gently in the pan without crowding.
3.Cook until the bottom is lightly browned and set, about 3 to 4 minutes.
4.Flip carefully and cook the other side for 3 to 4 minutes until cooked through and still soft.
TIPKeep the heat medium-low so the kebabs stay tender inside and do not break while turning.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the browned onion cool fully before mixing, or it can loosen the mince and make shaping harder.
2
Mash the keema mixture by hand until tacky; that sticky texture is what helps these soft kebabs hold together.
3
Do not rest the papaya-marinated mince for too long, or the kebabs can turn mushy instead of just tender.
4
If the patties feel too soft to handle, chill them for 15 to 20 minutes before shallow frying.
5
Use a heavy, well-heated pan on medium-low flame so the kebabs set gently without scorching the spices.
6
Flip only after the first side is lightly browned and released from the pan; early turning can break them.
7
Shape slightly thinner at the edges than the center for more even cooking and a delicate crust.