Sutli Kebab with Mint Chutney

Instructions

1. 1

   Prepare the Kebab Mixture

   • In a large mixing bowl, combine the finely minced mutton, raw papaya paste, ginger paste, garlic paste, and fried onion paste.
   • Add the dry ingredients: roasted besan, green chili paste, garam masala, red chili powder, and salt.
   • Pour in the rose water, kewra water, and the saffron-soaked milk.
   • Using your hands, knead the mixture for 7-10 minutes. The goal is to break down the meat fibers and create a smooth, sticky, and homogenous dough-like consistency.
2. 2

   Infuse with Smoke (Dhungar Method)

   • Create a small well in the center of the kebab mixture. Place a small, heatproof steel bowl or a thick onion slice in the well.
   • Using tongs, heat the piece of charcoal over a direct flame until it is red hot and glowing.
   • Carefully place the hot charcoal into the steel bowl.
   • Pour 1 tablespoon of ghee over the hot charcoal. It will immediately begin to smoke profusely.
   • Quickly cover the mixing bowl with a tight-fitting lid to trap the smoke. Let the mixture infuse for 10-15 minutes.
3. 3

   Shape and Wrap the Kebabs

   • After the smoking process, remove the charcoal bowl and gently mix the kebab mixture one last time.
   • Divide the mixture into 12 equal portions. Lightly grease your palms with a little ghee or oil.
   • Take one portion and carefully mold it around a flat metal skewer, shaping it into a long, cylindrical kebab about 4-5 inches long.
   • Take a long piece of cotton thread (sutli). Starting from one end, wrap it spirally around the kebab to secure its shape on the skewer. Do not wrap too tightly, just enough to hold it. Tie a small knot at the end.
   • Repeat this process for all the remaining portions.
4. 4

   Shallow-Fry the Kebabs

   • Heat the remaining 3 tablespoons of ghee in a wide, non-stick pan or a griddle over low-medium heat.
   • Gently place the skewered and wrapped kebabs into the hot pan. Cook in batches if necessary to avoid overcrowding.
   • Cook for about 10-12 minutes, turning them gently every 2-3 minutes using tongs, until they are evenly browned on all sides and cooked through.
   • The kebabs are extremely delicate, so handle with utmost care to prevent them from breaking.
5. 5

   Serve

   • Once cooked, carefully transfer the kebabs to a serving platter.
   • Using a pair of small scissors, carefully snip and unravel the thread from each kebab before serving.
   • Garnish with fresh onion rings and lemon wedges.
   • Serve immediately with a side of green mint chutney and ulte tawe ka paratha for an authentic Awadhi experience.