Lucknowi Tunday Kabab
Lucknowi Tunday Kabab is a legendary Mughlai delicacy from Lucknow, known for its melt-in-the-mouth texture and aromatic spices. This minced meat kebab, traditionally made with buffalo meat, is enriched with a secret blend of spices and a hint of raw papaya for tenderness, giving it an unmatched soft, juicy flavor.
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Ingredients
- 500 gramsbuffalo mince (or lean beef mince)
fresh and finely minced
- 50 gramsraw papaya
grated, acts as a tenderizer
- 2 tablespoonsginger-garlic paste
- 2 piecesgreen chilies
finely chopped
- 2 tablespoonsfresh coriander leaves
finely chopped
- 3 tablespoonsroasted gram flour (besan)
- 1 teaspoonginger powder
- 1 teaspooncardamom powder
- 0 ½ teaspoonnutmeg powder
- 0 ¼ teaspoonclove powder
- 1 teaspoonblack pepper powder
- 1 teaspoonsalt
- 2 tablespoonsghee or clarified butter
for cooking
- 1 smallfinely chopped onions
optional, for serving
- 4 piecesroti or roomali roti
for serving
- 4 pieceslemon wedges
for garnish
Instructions
In a large mixing bowl, combine the buffalo mince with grated raw papaya, ginger-garlic paste, chopped green chilies, fresh coriander leaves, and roasted gram flour.
Add all the powdered spices — ginger powder, cardamom powder, nutmeg powder, clove powder, black pepper powder, and salt to the meat mixture.
Mix everything thoroughly with your hands or a spoon, then knead the mixture well for about 7-10 minutes until it becomes sticky and soft. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Divide the mixture into equal portions and shape them into small, flat oval kababs, approximately 2-3 inches in length and 1 inch thick.
Heat ghee or clarified butter on a non-stick griddle or cast-iron skillet over medium heat.
Place the kababs on the hot griddle and cook for 6-7 minutes on each side, or until they develop a golden-brown crust and are cooked through, turning carefully to avoid breaking.
Once cooked, remove the kababs from the skillet and keep warm.
Serve the hot Lucknowi Tunday Kababs immediately with roomali roti, finely chopped onions, and lemon wedges for an authentic presentation.
