Succulent, tender pieces of mutton marinated in a rich blend of yogurt and aromatic spices, then grilled to smoky perfection. A classic Mughlai appetizer that melts in your mouth and is perfect for any celebration.
Prep30 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
563cal
51gprotein
14gcarbs
Ingredients
600 g Boneless Mutton (From leg or shoulder, cut into 1.5-inch cubes)
0.75 cup Thick Curd (Hung curd is highly recommended)
2 tbsp Ginger-Garlic Paste
2 tbsp Raw Papaya Paste (Essential natural meat tenderizer)
1.5 tsp Red Chili Powder (Adjust to your spice preference)
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Protein-packed Mutton Boti Kebabs, aromatic and perfectly spiced, with fresh mint chutney – truly soul-satisfying!
This mughlai dish is perfect for snack. With 581.51 calories and 51.830000000000005g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
Salt
(Adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Gram Flour (Also known as Besan)
3 tbsp Vegetable Oil (For pan-frying or basting)
2 tbsp Ghee (Melted, for basting)
0.5 tsp Chaat Masala (For sprinkling before serving)
1 pc Onion (Medium, sliced into rings for garnish)
1 pc Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Marinade Base
In a dry pan over low heat, lightly roast the gram flour (besan) for 2-3 minutes until it becomes aromatic. This removes the raw taste. Set aside to cool completely.
In a large mixing bowl, combine the thick curd, ginger-garlic paste, raw papaya paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
Whisk everything together until you have a smooth, lump-free paste.
2
Marinate the Mutton
Add the cooled roasted gram flour to the yogurt mixture and whisk again to incorporate it. This will act as a binder.
Pat the mutton cubes completely dry with paper towels. This is crucial for the marinade to adhere properly.
Add the dry mutton cubes to the marinade. Use your hands to mix well, ensuring every piece is thoroughly coated.
Cover the bowl with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight (12-18 hours) for exceptionally tender kebabs.
3
Cook the Kebabs
Remove the marinated mutton from the refrigerator 30-40 minutes before cooking to let it come to room temperature.
Thread the mutton pieces onto metal skewers, leaving a small gap between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
For Pan-Frying: Heat 3 tbsp of oil in a heavy-bottomed pan or skillet over medium-high heat. Carefully place the skewers in the pan. Cook for 15-20 minutes, turning every 3-4 minutes, until all sides are well-browned and the mutton is cooked through. Baste with melted ghee during the last 5 minutes of cooking for extra flavor and moisture.
For Grilling: Preheat your grill to a medium-high temperature (around 200°C or 400°F). Place the skewers on the grill grates. Grill for 12-15 minutes, turning occasionally, until the kebabs are nicely charred and cooked through. Baste with melted ghee in the final few minutes.
4
Rest and Serve
Once cooked, transfer the kebabs to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute, keeping the meat succulent.
Just before serving, sprinkle generously with chaat masala.
Garnish with fresh onion rings and serve hot with lemon wedges and a side of mint chutney.
19cal
1gprotein
3gcarbs
0gfat
Ingredients
1.5 cup Mint Leaves (Packed, tough stems removed)
1 cup Cilantro (Packed, including tender stems)
2 piece Green Chili (Adjust to spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
