Jungli Maas Boti Kebab

Instructions

1. 1

   Prepare the Chili-Garlic Paste

   • Place the de-stemmed dried red chilies in a bowl and pour hot water over them. Let them soak for 30 minutes until they become soft and plump.
   • Drain the water from the chilies. Transfer the soaked chilies and peeled garlic cloves to a grinder or blender.
   • Grind to a smooth, thick paste. You can add 1-2 tablespoons of fresh water if needed to facilitate grinding.
2. 2

   Marinate the Mutton

   • In a large mixing bowl, combine the mutton cubes, the prepared chili-garlic paste, kachri powder, salt, and 2 tablespoons of melted ghee.
   • Using your hands, mix thoroughly to ensure every piece of mutton is evenly coated with the marinade.
   • Cover the bowl and refrigerate for a minimum of 4 hours. For best results and exceptionally tender meat, marinate overnight.
3. 3

   Skewer the Mutton

   • If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
   • Remove the marinated mutton from the refrigerator 30 minutes before you plan to cook, allowing it to come closer to room temperature.
   • Thread the marinated mutton pieces onto the skewers, leaving a small gap between each cube to ensure they cook evenly.
4. 4

   Grill the Kebabs

   • Preheat your charcoal or gas grill to a medium-high heat (around 200°C or 400°F).
   • Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes for an even char.
   • During the last 5-7 minutes of grilling, baste the kebabs with the remaining 2 tablespoons of melted ghee.
   • The kebabs are ready when they are tender, cooked through, and have developed a beautiful char on the outside. The internal temperature should reach 71°C (160°F).
5. 5

   Rest and Serve

   • Once cooked, remove the skewers from the grill and transfer them to a platter.
   • Let the kebabs rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.
   • Serve the Jungli Maas Boti Kebabs hot, garnished with onion rings and with lemon wedges on the side for squeezing over.