Tunday Kabab

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.

Ingredients

• 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

• 1 Teaspoon dried rose petals
• 1 Teaspoon Coriander Seeds
• 1 Teaspoon Thillai’s Fennel seeds
• 1 Teaspoon Thillai’s Cumin seeds
• 4 pcs Thillai’s Clove
• 1 Teaspoon Thillai’s Black Pepper
• 3 pods Thillai’s Cardamom
• 1 Black Cardamom
• 1 Inch Cinamon Stick

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.