Gilawati(Tundey) Kebabs

When you talk about Awadhi cuisine, people in Delhi straight away jump on to 'Tundey Kababs.' Tundey was always famous but with internet and social networking sites, it has now obtained a cult status. The recipe is different from what we normally had in Lucknow- 'Shammi kababs.' Earlier Gilawati Kababs were popular but not as much as they are today. I did manage to get the recipe for Gilawati Kababs. Try it out :
GALAWATI KEBAB Ingredients:
1.kg muttonmince 100gm papaya(raw) , 100gm lamb fat , 75gm roasted gram flour , 10gm red chilli powder, 20gm ginger &garlic paste ,100gm fat/vegetable oil , 2 lemons, 2 onions
  Ingredients for Galawat masala: 5 gm black cardamom ,10gm peppercorns, 3 gm cloves, 3 gm mace and small cardamom powder, 3 gm cinnamonpowder ,3 gm nutmeg powder, 10gmall spice powder ,25gm patli masala salt to taste
  Preparation: Make galawat masala by grinding the entire Ingredients together for masala. Cut the lemon wedges and onion roundels for garnish.
Method: Pass the mutton andl amb fat through a mincer for About 3-4 times to make a fine paste. Make a fine paste of raw papaya and add into the mutton mince. Then add the roastedgram flour powder,red chilli powder,salt,ginger & garlic paste. Mix the galawat masala into the above mixture,make a well in the centre and place a live coal with some fat and clove for smoking and cover immediately this will impart an unique smoky flavour to the meat. In a sauce-pan heat some vegetable oil, make round medallionsof the lamb mixtureof about 60 gm each and place them over the pan, cook on both side till well done. Serve hot with onions roundels and lemon wedges.

Comments

Jyoti Bhargava said…
That fat in the pan is scary! And so is the ingredient lamb fat! Rather than trying to make fat-free versions of muglai curries, I prefer to go eat to my heart's content at Karim's once a month.
There is a Tunday take-away kabob point in DLF Qutab Plaza. Eaten its kababs? I found its gilawati overly pasty!
16 September 2011 at 00:04
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