Loading...
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
Prepare the Chili-Garlic Paste
Marinate the Mutton
Skewer the Mutton
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
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.
This rajasthani recipe takes 280 minutes to prepare and yields 4 servings. At 484.93 calories per serving with 46.53g of protein, it's a moderately challenging recipe perfect for appetizer or dinner or lunch.
Grill the Kebabs
Rest and Serve
Prepare this recipe with chicken thighs (murgh boti kebab). Reduce marination time to 2 hours and grilling time to 12-15 minutes.
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.
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.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
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.
Garlic and red chilies contain powerful compounds like allicin and capsaicin, which have anti-inflammatory, antioxidant, and immune-boosting properties.
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.
'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.
One serving of Jungli Maas Boti Kebab (approximately 140g) contains around 570 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee used.
It has both healthy and indulgent aspects. It's an excellent source of protein and iron from the mutton. However, it is high in saturated fat due to the use of red meat and ghee, so it should be enjoyed in moderation as part of a balanced diet.
These kebabs are delicious on their own as an appetizer. For a full meal, serve them with mint chutney, naan bread or rumali roti, and a fresh kachumber salad (cucumber, tomato, onion).
Mathania chilies provide a unique smoky flavor and vibrant color. If unavailable, the best substitutes are Kashmiri red chilies, which give a brilliant red color with moderate heat, or Byadgi chilies.
The key to tender mutton is twofold: using a good tenderizer like kachri powder or raw papaya paste, and marinating for an extended period (overnight is ideal). Also, be careful not to overcook the kebabs on the grill, as this can make them tough.