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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
Prepare the Aromatics and Binder
Create and Smoke the Kebab Mixture
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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.
This awadhi recipe takes 50 minutes to prepare and yields 4 servings. At 535.39 calories per serving with 33.8g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Marinate the Mixture
Shape and Shallow Fry the Kebabs
Serve Hot
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.
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.
Mutton is an excellent source of complete protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body function.
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.
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.
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.
Tunday Kebab is a rich source of high-quality protein and iron from mutton. However, it is also high in saturated fats and calories due to the fatty mince and ghee used for frying. It is best enjoyed in moderation as part of a balanced diet.
Kebabs can break for a few reasons: 1) The mixture is too wet, possibly from too much papaya paste or not draining the onions well. 2) Not enough binder; ensure you use the specified amount of roasted besan. 3) The kebabs are extremely delicate by nature; handle them very gently and use two spatulas to flip.
Raw papaya paste contains an enzyme called papain, which is a powerful meat tenderizer and key to the kebab's texture. If you cannot find it, you can try using a meat tenderizer powder, but the authentic texture and taste might be compromised.
The signature texture comes from a combination of three key elements: using extremely fine, almost paste-like mutton mince; the enzymatic action of raw papaya paste that breaks down meat fibers; and the right amount of fat (around 20%) in the mince, which keeps the kebabs moist and tender.