Yet another food adventure in my kitchen, here is my take on immensely popular and world famous, melt in mouth….Tunday Kebab also known as Galouti kebab.
Though I could not gather all the spices that is required for this super soft kebab and I done a fair job.
No I don’t claim it to be prefect but loved it… With every bite I could get a hint of Tunday kebabi. Happy with the results😊
The recipe is adapted from ‘Delhi UP Karachi ka khane’
As I mentioned earlier I did not have many ingredients that are used as the place I stay we don’t get all Awadhi spices but I will share with you all the ingredients, even those which I haven’t used, so that you can have a prefect recipe.
500 gms Mutton mince
2 tbsp fresh cream
3 tbsp curd
1 tsp Ginger paste
2 tsp Garlic paste
4-5 tbsp raw papaya paste
2 green chilies
1/2 cup dry Roasted Besan
4 tbsp crushed brown onion
1/2 chopped green coriander leaves
1 tbsp cashew paste
1/2 tbsp Red chili powder: 1 tbsp
1/2 tbsp Yellow chili Powder: 1 tbsp
1 tsp Crushed Red Chili: 1 Tea spoon
1/4 tsp mace and nutmeg powder
Salt to taste
2 tsp Black pepper
3 Green cardamom
2 Black Cardamom
1/2 tsp Cumin
1/2 tsp Black Cumin
1 tsp fennel seeds
1 stick cinnamon
1 tbsp poppy seeds
2 tbsp Chironji
1/4 tsp Ajwain
6-7 Kabab Chini
1 tbsp dry Rose Petals
1 pinch Zaafraan
1 tbsp Kewda water
1 tbsp Rose water
1 tbsp Ghee
Oil to shallow fry
Peel the raw papaya and make a fine paste in the mixie, and keep it aside.
Make a fine paste of green chilies, dry Roasted Besan, crushed brown onion, green coriander leaves, cashew paste and ginger garlic in your food processor and keep aside for further use.
Now grind all the dry spices Black pepper, Cloves, Green cardamom, Black Cardamom, Cumin, Black Cumin, fennel seeds, cinnamon, poppy seeds, Chironji, Ajwain, Kabab Chini, dry Rose Petal and Zaffraan in the grinder into fine powder and keep it aside.
In a large mixing bowl put mutton mince ( try and get butcher to make mince of clean meat as here we should not wash the mutton mince) put raw papaya paste, the dry spice mix and wet masala including zaffran, kewda water, Rose water, and 1 tbsp ghee, and knead the mince along with spices with both hands until all the masala is evenly mixed in the mince ,(roughly knead for 5-7 minutes )
Leave the mince mixture on room temperature for an hour, then 3-4 hours in a fridge, then one additional hour at room temperature.
To give the kebab peculiar smoky taste we take a charcoal and burn it over open flame till it is nice red and hot. Place a small metal bowl in the centre of kebab mix, place the live coal in it an put a tbsp of ghee, close the lid immediately. leave it like that for at least 30 minutes.
This process is called’ DHUWARA’
Now the the mix is ready to be made into delicious kebabs.
In a wide non stick fry pan make very thin layer of oil. Preheat the pan for 3 minutes at medium flame.
Make tikkis by taking 2 tbsp of mixture. Gently place these tikkis on the preheated pan. Cook one side until it gets medium golden brown, while flipping be careful as they might break, follow same procedure with other side.Cook the kebabs over medium heat only.
Serve hot with paratha , sliced onion and chutney.