Mutton Tujj

Instructions

1. 1

   Prepare the Marinade

   • In a large mixing bowl, combine the hung curd, ginger garlic paste, cooled mustard oil, and lemon juice. Whisk until smooth and creamy.
   • Add all the dry spice powders: Kashmiri red chili powder, garam masala, coriander powder, cumin powder, fennel powder, dry ginger powder, and turmeric powder.
   • Add the salt and mix thoroughly to create a uniform, thick marinade paste.
2. 2

   Marinate the Mutton

   • Pat the mutton cubes completely dry with paper towels to help the marinade adhere better.
   • Add the mutton cubes to the marinade and use your hands to coat each piece evenly.
   • Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
3. 3

   Skewer the Mutton

   • If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
   • Remove the marinated mutton from the refrigerator 30 minutes before grilling to let it come to room temperature.
   • Thread 3-4 mutton cubes onto each skewer, leaving a small gap between each piece to ensure even cooking.
4. 4

   Grill the Tujj

   • Preheat your grill (charcoal or gas) or a grill pan to medium-high heat.
   • Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes.
   • Baste the skewers with melted ghee each time you turn them. This keeps the mutton moist and adds a rich flavor.
   • The Mutton Tujj is ready when the pieces are tender, slightly charred on the edges, and cooked through. The internal temperature should reach 160°F (71°C).
5. 5

   Rest and Serve

   • Once cooked, remove the skewers from the grill and place them on a platter.
   • Let the mutton rest for 5-7 minutes. This allows the juices to redistribute, resulting in more tender meat.
   • Serve hot, garnished with onion rings and fresh mint leaves, alongside lemon wedges and a side of mint chutney.