Tunday Kababi

Combine the minced lamb with raw papaya paste. Mix well and refrigerate for 1 hour — the papaya enzymes tenderise the meat, giving tunday kababi its melt-in-the-mouth texture.

Soak the chana dal for 2 hours, then grind to a smooth paste. This acts as a binder.

In a large bowl, combine the tenderised minced lamb, chana dal paste, finely chopped onion, ginger-garlic paste, and minced green chillies.

Add cardamom powder, mace powder, nutmeg powder, garam masala, kewra water, rose water, and salt. Mix thoroughly.

Knead the mixture vigorously for 5–7 minutes until it becomes very smooth and cohesive. The mixture should hold its shape when pressed.

Refrigerate the mixture for 30 minutes to firm up.

Divide into small portions (about 40 g each). Wet your palms with water and shape each portion into a flat, round patty about 1 cm thick.

Heat ghee in a flat tawa (griddle) over medium heat.

Place the kababs on the tawa and cook for 3–4 minutes on each side until deep golden brown. Press gently with a spatula — they should be firm and cooked through.

Serve hot with sheermal, roomali roti, or kulcha, accompanied by sliced onions, mint chutney, and lemon wedges.