Lucknowi Tundey Kebab
INGREDIENTS (Makes 12-14 Kebabs)
Meat 1/2Kg finely minced meat, Onions 50 gm, Papaya puree 2 tbsp, Ginger garlic paste 1 tbsp, Red chilly powder 2 tbsp, Roasted besan 2 tbsp, Saffron 2 to 3 strands soaked in 2tb milk, Rose water 1/2 tsp, Kewda water -1 tsp, Milk powder 1 tbsp, Salt to taste, Desi Ghee to fry, 5-6 cashew, Jeera 1/2 tsp, Cinnamon stick 1 inch, Cloves 4-5, Green cardamom 4, Nutmeg one pinch, Badi elaichi 2 to 3, Mace (Javitri) 1/4 tsp, Poppy seed (Khaskhas) 1 tsp, Mustard seeds 1/2 tsp, Bay leaves 2 FOR SMOKING – Coal 1, Cloves 3, Choti elaichi 3
METHOD
- Add papaya puree to mince.
- Rest for 2hrs Dry Roast besan and spices & allow it to cool.
- Grind into a paste.
- Saute chopped onions in ghee and grind into a fine paste After it cools down.
- Add roasted masala powder, onion paste, ginger garlic paste, roasted besan, red chilli powder, soaked saffron, rose water, milk powder and salt in marinated meat.
- Mix & cover the meat and refrigerate for 4 -5 hrs.
- Smoke the meat with coal with ghee cloves and green cardamom in it.
- Leave it covered for about 20 mins.
- Make flat patties and shallow fry on very low flame till cooked.
- Serve hot with onion salad and mint coriander chutney.
