Patili Kebab

Instructions

1. 1

   Marinate the Mutton Keema (Minimum 2 hours)

   • In a large mixing bowl, combine the mutton keema, whisked curd, raw papaya paste, ginger-garlic paste, and ground onion paste.
   • Add the powdered spices: red chili powder, turmeric powder, coriander powder, and garam masala. Also add the roasted besan and salt.
   • Using your hands, mix everything thoroughly until the marinade is evenly incorporated into the keema.
   • Cover the bowl and refrigerate to marinate for at least 2 hours. For best results and the most tender kebabs, marinate overnight.
2. 2

   Sauté Aromatics and Onions (10 minutes)

   • Heat 60ml (4 tbsp) of ghee in a heavy-bottomed pot or 'patili' over medium heat.
   • Once the ghee is hot, add the whole spices: bay leaf, green cardamoms, cloves, and the cinnamon stick. Sauté for about 30 seconds until they become fragrant.
   • Add the thinly sliced onion and fry, stirring frequently, for 8-10 minutes until they turn a deep golden brown.
3. 3

   Cook the Kebab (40 minutes)

   • Add the marinated mutton keema to the pot. Increase the heat to medium-high.
   • Sauté the keema for 10-12 minutes, using a spoon to break up any lumps. Continue cooking until the keema has browned and most of the moisture has evaporated.
   • Reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it slow-cook (dum) for 25-30 minutes.
   • Stir once or twice in between to prevent sticking. The kebab is ready when the mutton is completely tender and you see ghee separating from the mixture.
4. 4

   Infuse with Smoke (Dhungar Method - Optional, 10 minutes)

   • Turn off the heat. Make a small well in the center of the cooked keema.
   • Place a small steel bowl or a piece of aluminum foil in this well.
   • Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
   • Carefully place the hot charcoal into the bowl. Pour the remaining 5ml (1 tsp) of ghee over the hot charcoal.
   • As soon as it starts smoking profusely, immediately cover the pot with its lid. Let it rest for 10 minutes to allow the smoky aroma to infuse into the kebab.
5. 5

   Garnish and Serve

   • Carefully remove the lid, avoiding any condensation from dripping in. Remove the bowl with the charcoal and discard it.
   • Garnish the Patili Kebab with freshly chopped coriander leaves.
   • Serve hot with Mughlai parathas, sheermal, naan, or roti.