Tunday Kebab
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.
For 8 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the browned onion cool fully before mixing, or it can loosen the mince and make shaping harder.
- 2Mash the keema mixture by hand until tacky; that sticky texture is what helps these soft kebabs hold together.
- 3Do not rest the papaya-marinated mince for too long, or the kebabs can turn mushy instead of just tender.
- 4If the patties feel too soft to handle, chill them for 15 to 20 minutes before shallow frying.
- 5Use a heavy, well-heated pan on medium-low flame so the kebabs set gently without scorching the spices.
- 6Flip only after the first side is lightly browned and released from the pan; early turning can break them.
- 7Shape slightly thinner at the edges than the center for more even cooking and a delicate crust.
Adapt it for your goals.
Beef
Use finely minced beef with a little fat for a similar rich texture if mutton is unavailable.
spicierSpicier
Increase green chili and red chili powder for a hotter kebab that still keeps the Awadhi spice profile.
smokySmoky
Give the mixed mince a quick charcoal smoke before shaping for deeper, kebab-shop style aroma.
pan seared miniPan-seared-mini
Shape into smaller patties for easier flipping and faster cooking, ideal for serving as starters.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton keema provides substantial protein, making these kebabs filling and satisfying as a main or snack.
Digestive Spice Support
Ginger, garlic, cumin, coriander, and black pepper add flavor while traditionally supporting digestion in rich meat dishes.
Contains Fresh Herbs and Aromatics
Green chili, coriander leaves, onion, and raw papaya bring plant compounds and freshness to balance the richness of the meat.
Frequently asked questions
Raw papaya helps tenderize the minced mutton, which is key to the classic soft, almost melt-in-the-mouth texture.
