Tunday Kebab
Experience the legendary melt-in-your-mouth texture of Lucknow's famous Tunday Kebab. This authentic Awadhi recipe features finely minced mutton marinated in a complex blend of over a dozen aromatic spices and raw papaya, then smoked and shallow-fried in ghee to achieve its iconic soft texture and rich flavor.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Aromatics and Binder
- b.Heat 3 tbsp of vegetable oil in a pan over medium heat. Add the thinly sliced onions and fry for 10-12 minutes, stirring occasionally, until they are golden brown and crisp (birista).
- c.Remove the fried onions with a slotted spoon and spread them on a paper towel to cool and drain excess oil.
- d.Once cooled, grind the fried onions into a smooth paste without adding any water. Set aside.
- e.In a separate dry pan, lightly roast the besan (gram flour) on low heat for 2-3 minutes until it becomes fragrant. Be careful not to burn it. Set aside to cool.
- 2
Step 2
- a.Create and Smoke the Kebab Mixture
- b.In a large mixing bowl, combine the finely minced mutton, raw papaya paste, ginger paste, and garlic paste.
- c.Add the fried onion paste, roasted besan, and all the powdered spices: red chili powder, garam masala, roasted cumin powder, coriander powder, mace powder, nutmeg powder, black cardamom powder, and salt.
- d.Add the kewra water and mix everything thoroughly with your hands for 5-7 minutes. The mixture should be very smooth and well-combined.
- e.To smoke the mixture (dhungar method), make a small well in the center. Heat the piece of charcoal directly over a flame until it's red hot.
- f.Place the hot charcoal in a small heatproof bowl (or on a piece of onion/betel leaf) in the well. Place the clove on top of the charcoal and drizzle 1 tsp of ghee over it.
- g.As soon as it starts smoking, immediately cover the mixing bowl with a tight-fitting lid. Let it smoke for 10-15 minutes to infuse the aroma.
- 3
Step 3
- a.Marinate the Mixture
- b.After smoking, carefully remove and discard the charcoal bowl.
- c.Mix the kebab mixture once more to distribute the smoky flavor.
- d.Cover the bowl tightly with plastic wrap and refrigerate to marinate for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the meat and developing flavors.
- 4
Step 4
- a.Shape and Shallow Fry the Kebabs
- b.Remove the marinated mixture from the refrigerator. Lightly grease your palms with a bit of ghee or oil.
- c.Take a small portion of the mixture (about 2 tablespoons) and gently shape it into a round, flat patty, about 2 inches in diameter and 1/2 inch thick.
- d.Heat 1/2 cup of ghee in a wide, heavy-bottomed frying pan or tawa over medium heat.
- e.Carefully place the shaped kebabs into the hot ghee, ensuring not to overcrowd the pan. Fry in batches if necessary.
- f.Cook for 3-4 minutes on one side until a dark brown crust forms. The kebabs are extremely delicate, so use two spatulas to gently flip them.
- g.Fry for another 3-4 minutes on the other side until cooked through and evenly browned.
- 5
Step 5
- a.Serve Hot
- b.Remove the cooked kebabs from the pan and place them on a serving platter.
- c.Serve immediately with traditional accompaniments like ulte tawe ka paratha, mint chutney, and thinly sliced onions with a squeeze of lemon.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic texture, ask your butcher to pass the mutton mince through the grinder 2-3 times to make it extremely fine and pasty.
- 2Do not skip the marination time. It is essential for the raw papaya to tenderize the meat, resulting in the classic melt-in-your-mouth texture.
- 3The kebab mixture is very soft. If you find it difficult to handle, you can refrigerate it for an extra 30 minutes before shaping.
- 4Use a heavy-bottomed pan and maintain a consistent medium heat to ensure the kebabs cook evenly without burning on the outside while remaining raw inside.
- 5Handle the kebabs with extreme care when flipping, as they are very delicate and can break easily. Using two thin spatulas is recommended.
- 6The dhungar (smoking) step is optional but highly recommended for achieving the authentic smoky aroma of traditional Tunday Kebabs.
Adapt it for your goals.
Chicken Tunday Kebab
Replace mutton mince with chicken mince. Since chicken is leaner, you may need to add 1-2 tablespoons of cream or butter to the mixture for moisture. Reduce the amount of papaya paste by half as chicken requires less tenderization.
Vegetarian (Rajma) KebabVegetarian (Rajma) Kebab
For a vegetarian version, use boiled and mashed kidney beans (rajma) or a mix of raw banana and jackfruit as the base. Add roasted besan and breadcrumbs for binding and follow the same spice and smoking process.
Why this is on our healthy list.
Rich in High-Quality Protein
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than iron from plant sources. It helps in preventing anemia and boosting energy levels.
Contains Essential B-Vitamins
Mutton is a good source of B-vitamins, particularly Vitamin B12 and Niacin (B3). These vitamins are crucial for nerve function, energy metabolism, and the formation of red blood cells.
Frequently asked questions
One serving of Tunday Kebab (approximately 4 pieces or 160g) contains around 400-450 calories. The calorie count can vary based on the fat content of the mutton and the amount of ghee absorbed during frying.