Safed Maas Tikka

Instructions

1. 1

   First Marination (Tenderizing)

   • In a large bowl, combine the mutton cubes with ginger paste, garlic paste, raw papaya paste, lemon juice, and 1 tsp of salt.
   • Mix thoroughly, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours to allow the papaya paste to tenderize the meat.
2. 2

   Prepare the White Marinade

   • Drain the soaked cashews and grind them in a blender with a minimal amount of water to form a very fine, smooth paste.
   • In a separate large bowl, whisk the hung curd, fresh cream, and grated processed cheese until smooth and creamy.
   • Add the smooth cashew paste, white pepper powder, green chili paste, garam masala, cardamom powder, nutmeg powder, and the remaining 0.25 tsp of salt. Mix until everything is well combined into a thick marinade.
3. 3

   Second Marination (Flavor Infusion)

   • Take the tenderized mutton out of the refrigerator and add it to the prepared white marinade.
   • Sprinkle the cornflour over the mutton and mix gently to coat everything evenly. The cornflour acts as a binder for the marinade.
   • Cover and refrigerate for a minimum of 4 hours, or ideally overnight for the best flavor penetration and tenderness.
4. 4

   Cook the Mutton Tikkas

   • Thread the marinated mutton pieces onto metal or pre-soaked wooden skewers, leaving a small gap between each piece for even cooking.
   • Heat vegetable oil in a grill pan or a heavy-bottomed non-stick skillet over medium heat.
   • Carefully place the skewers on the pan. Cook for 15-20 minutes, turning every 3-4 minutes, until the mutton is cooked through, tender, and has beautiful golden-brown char marks.
   • During the last 2 minutes of cooking, brush the tikkas with melted butter for a rich flavor and glossy finish.
5. 5

   Rest and Serve

   • Once cooked, remove the skewers from the pan and let them rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.
   • Serve the Safed Maas Tikka hot, garnished with fresh coriander, alongside mint chutney, pickled onions, and lemon wedges.