Hard

Onion

unit

Salt

pinch

Lamb chop or cutlet

Garlic

head

Chilli powder

Cumin

teaspoon

Ginger

Garam Masala

Green chillies (Indian)

Coriander powder

Split chickpea - Chana daal moong dal

Tundey kebab

Start by draining the soaked chana dal and setting it aside.

&nbsp;In a food processor, combine the mutton, onion, ginger, garlic, green chilies, and drained chana dal. Grind them to a fine paste. You may need to scrape down the sides of the processor bowl a few times to ensure everything is well combined.

Transfer the ground mixture to a bowl and add the red chili powder, garam masala, ground cumin, ground coriander, salt, and a pinch of asafoetida. Mix everything together thoroughly.

At this stage, you can either marinate the mixture for a few hours or use it immediately. Marination allows the flavors to meld, but it's not mandatory.

Heat ghee or vegetable oil in a shallow pan or on a griddle over medium-high heat.

Take a small portion of the mixture in your hand and shape it into a small patty or seekh kebab.

Place the kebabs on the hot pan or griddle and cook them until they are browned and cooked through, about 4-5 minutes on each side.

Once the kebabs are cooked and have a nice brown crust, remove them from the heat.

Serve Tunday Kebabs hot, garnished with chopped fresh coriander leaves and lemon wedges. They are traditionally served with roomali roti or naan and mint chutney.

Hard

40 min

Starter

Indian

Servings

2

Nutrition

/ per serving

Directions

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