Jungli Maas Boti Kebab
Succulent mutton chunks marinated in a fiery blend of Mathania red chilies, garlic, and ghee, then grilled to smoky perfection. A rustic and robust kebab straight from the royal kitchens of Rajasthan, delivering an unforgettable punch of flavor.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chili-Garlic Paste
- b.Place the de-stemmed dried red chilies in a bowl and pour hot water over them. Let them soak for 30 minutes until they become soft and plump.
- c.Drain the water from the chilies. Transfer the soaked chilies and peeled garlic cloves to a grinder or blender.
- d.Grind to a smooth, thick paste. You can add 1-2 tablespoons of fresh water if needed to facilitate grinding.
- 2
Step 2
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton cubes, the prepared chili-garlic paste, kachri powder, salt, and 2 tablespoons of melted ghee.
- c.Using your hands, mix thoroughly to ensure every piece of mutton is evenly coated with the marinade.
- d.Cover the bowl and refrigerate for a minimum of 4 hours. For best results and exceptionally tender meat, marinate overnight.
- 3
Step 3
- a.Skewer the Mutton
- b.If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- c.Remove the marinated mutton from the refrigerator 30 minutes before you plan to cook, allowing it to come closer to room temperature.
- d.Thread the marinated mutton pieces onto the skewers, leaving a small gap between each cube to ensure they cook evenly.
- 4
Step 4
- a.Grill the Kebabs
- b.Preheat your charcoal or gas grill to a medium-high heat (around 200°C or 400°F).
- c.Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes for an even char.
- d.During the last 5-7 minutes of grilling, baste the kebabs with the remaining 2 tablespoons of melted ghee.
- e.The kebabs are ready when they are tender, cooked through, and have developed a beautiful char on the outside. The internal temperature should reach 71°C (160°F).
- 5
Step 5
- a.Rest and Serve
- b.Once cooked, remove the skewers from the grill and transfer them to a platter.
- c.Let the kebabs rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.
- d.Serve the Jungli Maas Boti Kebabs hot, garnished with onion rings and with lemon wedges on the side for squeezing over.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic smoky flavor, cook these kebabs over a traditional charcoal grill.
- 2Do not skip the marination time. Overnight marination is key to tenderizing the mutton and deepening the flavors.
- 3If you don't have a grill, you can pan-sear the kebabs in a heavy-bottomed skillet with ghee or bake them in an oven at 200°C (400°F) for 20-25 minutes.
- 4Kachri powder is a wild melon powder native to Rajasthan and is the traditional tenderizer. If you can't find it, raw papaya paste is the best substitute.
- 5Ensure all mutton pieces are cut to a uniform size for consistent and even cooking.
- 6Basting with ghee in the final stages of cooking keeps the kebabs moist and adds a rich, nutty flavor.
Adapt it for your goals.
Different Meat
Prepare this recipe with chicken thighs (murgh boti kebab). Reduce marination time to 2 hours and grilling time to 12-15 minutes.
Smoked Flavor (Dhungar)Smoked Flavor (Dhungar)
After grilling, place the kebabs in a large pot. Put a small steel bowl in the center, add a piece of hot charcoal, pour a teaspoon of ghee over it, and immediately cover the pot. Let it smoke for 5 minutes for an intense smoky aroma.
Spicier VersionSpicier Version
For those who love extra heat, add 2-3 fresh green chilies or bird's eye chilies to the grinder along with the red chilies and garlic.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the red meat, which is easily absorbed by the body and helps prevent iron-deficiency anemia.
Immunity Boosting Spices
Garlic and red chilies contain powerful compounds like allicin and capsaicin, which have anti-inflammatory, antioxidant, and immune-boosting properties.
Provides B-Vitamins
Mutton is a good source of B-vitamins, especially Vitamin B12 and Niacin, which are crucial for energy production, brain function, and maintaining a healthy nervous system.
Frequently asked questions
'Jungli Maas' translates to 'Jungle Meat'. It's a historic Rajasthani dish that was traditionally prepared by royal hunting parties in the wilderness using minimal ingredients—primarily meat, chilies, garlic, and ghee.