Tunde Kebab
Servings - 2 - 3
INGREDIENTS
Mutton keema - 500 grams
Raw papaya paste - 2 tablespoons
Warm milk - 1 tablespoon
Saffron - 1/4 teaspoon
Cloves - 4 pods
Cinnamon stick - 1
Black cardamom - 1 pod
mace - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin - 1 teaspoon
Poppy seeds - 1 teaspoon
Bay leaf - 1
Gram flour - 2 tablespoons
Ghee - 2 teaspoons
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Onions - 50 grams
Milk powder. - 2 tablespoons
Red chili - 1 teaspoon
Salt - 1 teaspoon
Nutmeg powder - 1/4 teaspoon
Rose water - 1/4 teaspoon
Charcoal
Green cardamom - 1 pod
Cloves - 2 pods
Ghee - 2 teaspoons
Oil - for frying
PREPARATION
- In a mixing bowl, add 500 grams mutton keema, 2 tablespoons raw papaya paste and mix it well to combine.
- Marinate for 3 - 4 hours.
- In a another mixing bowl, add 1 tablespoon warm milk, 1/4 teaspoon saffron milk and. Mix it well.
- Soak for 15 - 20 minutes.
- In a pan, add 4 pods cloves, 1 cinnamon stick, 2 pods green cardamom, 1 pod black cardamom, 1/4 teaspoon mace, 1/2 teaspoon mustard seeds, 1 teaspoon cumin, 1 teaspoon poppy seeds, 1 bay leaf and saute for 3 - 5 minutes.
- Transfer it to a blender and blend it to a smooth powder.
- In a another pan, add 2 tablespoon gram flour and roast them.
- Heat 2 teaspoons ghee in a pan, add2 teaspoon garlic, 2 teaspoons ginger and saute for 1 - 2 minutes.
- Add 50 grams onions and fry till translucent or until it turns golden brown in color.
- Transfer it to a blender and blend it a smooth paste.
- Now, in a mixing bowl, add marinate mutton keema, roasted gram flour, 2 tablespoons milk powder, blended mixture, 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon nutmeg powder, blended onion paste, soaked saffron, 1/4 teaspoon rose water and mix it well to combine.
- Marinate for 2 hours.
- Then, Place a aluminium foil bowl on it.
- Place a burning charcoal on it, add 1 pod green cardamom, 2 pods cloves, 2 teaspoons ghee and cover it with lid.
- Cover for about 7 - 10 minutes.
- Heat oil in a pan and place kebab over it.
- Cook on low or medium heat until golden brown from both sides.
- Drain it on an absorbent paper.
- Serve wit green chutney.
