Recipes, Mutton Recipes

Tunday Kabab

Tunday Mutton Kebab

Tunde is an Urdu word meaning “without an arm”, hence the name Tunday Kabab. At the end of 17th Century Haji Murat Ali started a shop to sell Tunday Kababs. About 160 spices and condiments were used to prepare this Kabab. The recipe is a family secret and is passed to their next generations. Tunday kabab is a famous Awadhi dish and an extremely popular street food in Lucknow. Serve with salad and green yogurt chutney.

Preparation Time: 1hr
Cooking Time: 30mins
Total Time: 1hr 30mins
Serving Size: 4


  • 500gm Mutton
  • 8 Tablespoons Clarified Ghee
  • 2 Tablespoons Chana dal
  • 4 Tablespoons raw papaya paste
  • 4 pods Thillai’s Cardamom
  • 1 Inch Cinamon Stick
  • 4 pcs Thillai’s Clove
  • 1 Tablespoon Thillai’s Cumin Seed
  • 4gm Mace
  • 1 Teaspoon Thillai’s Guntur Chilli Powder
  • 2 Tablespoons fried onion paste
  • 1 Tablespoon fried cashew nut paste
  • 50gm Saffron
  • 2 Tablespoons ginger garlic paste
  • 2 Tablespoons Kewra water
  • 2 Tablespoons Galouti kabab masala
  • Salt to taste

For Galouti kabab masala

Preparation Method for Tunday Kabab

Making Galouti Kabab Masala

  1. Dry roast 1 teaspoon dried rose petals, 1 teaspoon coriander seeds, 1 teaspoon Thillai’s Fennel seed, 1 teaspoon Thillai’s Cumin seeds, 1 teaspoon Thillai’s Black Pepper, 3 Thillai’s Cardamom and 1inch cinamon stick in a pan for a minute on very slow flame.
  2. Transfer it in a bowl and let it cool down completely.
  3. Grind in a mixer to make a fine powder.

Making Tunday Kabab

  1. Heat 1 tablespoon ghee in a pan and roast the 2 tablespoons chana dal. Powder it in a food processor.
  2. Crush and soak the 50gm saffron in some milk. Mince the 500gm mutton until fine. Add the 2 tablespoon fried onion paste, 1 tablespoon fried cashew paste, 2 tablespoons ginger garlic paste, 4 tablespoons raw papaya paste, 1inch cinamon stick, 1 tablespoon Thillai’s Cumin Seed, 4gm mace, 1 teaspoon Thillai’s Guntur Chilli Powder, 2 tablespoons galouti kabab masala, 2 tablespoons kewra water, saffron, chana dal powder and salt. Mix well with. Keep aside for 30 minutes.
  3. Heat a small piece of charcoal till it starts burning. Put it in a metal bowl and keep it in the center of the vessel containing meat. Add 2 tablespoons ghee and add 4
    Thillai’s Clove
    and 4 Thillai’s Cardamom in it. This will release a pleasantly aromatic flavour and flavoured smoke into the meat.
  4. Quickly cover the vessel and burning coal with a bowl or foil so that meat absorbs all the earthy flavours of the ghee and coal. Leave it covered for about 15-20 minutes. Smoke with cloves and hot embers for 10 minutes.
  5. Mix the paste well and prepare a uniform dough. Divide the meat mixture in even sized balls.
  6. Flatten with wet palms. Heat 4 tablespoon ghee in a Pan and shallow fry till golden brown.
  7. Garnish with chopped coriander leaves, onion rings and serve Tunday Kabab.