I tried making Galawati kebabs at home, hoping to replicate the royal magic and taste. It was no less than that. This is one dish, if you do justice with, you will be very proud to have cooked and served.
The stories behind each of the delicacy are equally delightful. There was once a Nawab (royal family member) who really loved to have kababs, but as age caught up with him, he lost his teeth and was unable to enjoy the kababs. He apparently setup a contest that whoever created the softest and most succulent kababs would enjoy royal patronage henceforth.
The secret recipe was created by Haji Murad Ali, who apparently had only one hand. In India, a person with a leg disability is called Langdey, while a person with a hand disability is called Tunday, hence the name Tunday Kabab. The secret recipe apparently has 160 spices (who knew there were 160 spices out there) including Sandalwood. The recipe is a family secret and is passed down to the generations by the ladies of the house.
Dry roast all the spices in a pan for a minute on very slow flame.
Take in a bowl and let it cool down completely.
Grind in a mixer to make a fine powder.
Store in airtight jar and use when required
Making Tundey Kabab
Heat some ghee in a wok and roast the chana dal. Powder it in a food processor and sieve the dal chana roast.
Crush and soak the saffron in some milk.
Mince the mutton until really fine. Add the fried onion paste, fried cashew paste, ginger garlic paste, raw papaya paste, spices, chana dal, saffron, and salt. Rub well with hands. Keep aside for 30 minutes.
Heat a small piece of coal till it starts burning. Put it in a metal bowl and keep it in the center of the vessel containing meat. Add some ghee and put cloves (laung) and green cardamom (Choti elaichi) in it. This will release pleasantly aromatic flavor and flavoured smoke into the meat . Quickly cover the vessel with meat and burning coal with ab owl or foil so that meat absorbs all very earthy flavour of ghee and coal. Leave it covered for about 15-20 minutes.Smoke with cloves and hot embers for 10 minutes.
Mix the pastes well and Prepare a uniform dough.Divide the meat mixture in even sized balls.
Flatten with wet palms and shallow fry in a flat pan.Heat Ghee/Butter in Pan and shallow fry till golden brown and serve hot with Salad and green chutney.