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
Prepare the Chili-Garlic Paste
1.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.2.Drain the water from the chilies. Transfer the soaked chilies and peeled garlic cloves to a grinder or blender.3.Grind to a smooth, thick paste. You can add 1-2 tablespoons of fresh water if needed to facilitate grinding.Marinate the Mutton
1.In a large mixing bowl, combine the mutton cubes, the prepared chili-garlic paste, kachri powder, salt, and 2 tablespoons of melted ghee.2.Using your hands, mix thoroughly to ensure every piece of mutton is evenly coated with the marinade.3.Cover the bowl and refrigerate for a minimum of 4 hours. For best results and exceptionally tender meat, marinate overnight.Skewer the Mutton
1.If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.2.Remove the marinated mutton from the refrigerator 30 minutes before you plan to cook, allowing it to come closer to room temperature.3.Thread the marinated mutton pieces onto the skewers, leaving a small gap between each cube to ensure they cook evenly.Grill the Kebabs
1.Preheat your charcoal or gas grill to a medium-high heat (around 200°C or 400°F).2.Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes for an even char.3.During the last 5-7 minutes of grilling, baste the kebabs with the remaining 2 tablespoons of melted ghee.4.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).Rest and Serve
1.Once cooked, remove the skewers from the grill and transfer them to a platter.2.Let the kebabs rest for 5 minutes. This allows the juices to redistribute, making the meat more succulent.3.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.
