Khad Mutton Bites

Name: Khad Mutton Bites
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 750 g Boneless Mutton (cut into 1.5-inch pieces); 1 cup Curd (whisked until smooth); 4 tbsp Ghee (3 tbsp for cooking, 1 tbsp for smoking); 2 medium Onion (finely chopped); 2 tbsp Ginger Garlic Paste; 2 pcs Green Chili (slit lengthwise); 1.5 tsp Red Chili Powder (use Mathania or Deggi Mirch for authentic color and heat); 0.5 tsp Turmeric Powder; 2 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Garam Masala; 1.5 tsp Salt (or to taste); 2 tbsp Lemon Juice (freshly squeezed); 0.5 cup Water; 1 small pc Charcoal (for the dhungar method); 3 tbsp Coriander Leaves (chopped, for garnish)

RATING

4.4/5(48)

TASTE SCORE

8/10

Tender, succulent mutton pieces marinated in a fiery Rajasthani spice blend and slow-cooked to perfection. Infused with a unique smoky aroma, this rustic delicacy brings the flavors of the desert right to your kitchen.

PREP

20m

COOK

50m

SERVES

1 SERVING

582 cal

SERVINGS

METHOD · 7 STEPS

Marinate the Mutton
1.In a large bowl, combine the mutton pieces, whisked curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, 1 tsp of salt, and 1 tbsp of lemon juice.
2.Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
3.Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender results.
Prepare the Masala Base
1.Heat 3 tbsp of ghee in a pressure cooker over medium heat.
2.Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the rich flavor of the dish.
Sear and Cook the Mutton
1.Add the marinated mutton to the pressure cooker with the browned onions.
2.Increase the heat to high and sear the mutton for 10-12 minutes, stirring occasionally. Cook until the moisture from the curd evaporates and the ghee begins to separate from the masala.
3.Add the slit green chilies and 1/2 cup of water. Stir well to combine.
Pressure Cook to Tenderness
1.Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
2.Turn off the heat and allow the pressure to release naturally. Do not force open the lid.
Finish the Dish
1.Once the pressure has settled, open the cooker. If there is excess liquid, turn the heat back on to high.
2.Cook, stirring gently, until the masala thickens and coats the mutton pieces well.
3.Stir in the garam masala, the remaining 0.5 tsp of salt, and the remaining 1 tbsp of lemon juice. Mix well and cook for one more minute.
Infuse with Smoke (Dhungar Method)
1.Using tongs, heat the piece of charcoal directly on a gas flame until it is red hot.
2.Place a small steel bowl or a piece of aluminum foil in the center of the mutton inside the cooker.
3.Carefully place the hot charcoal in the bowl. Pour the remaining 1 tbsp of ghee over the charcoal.
4.As it begins to smoke profusely, immediately cover the cooker with a tight-fitting lid. Let it rest for 5-7 minutes to allow the mutton to absorb the smoky aroma.
Garnish and Serve
1.Carefully remove the lid and the bowl with the charcoal.
2.Garnish the Khad Mutton Bites with freshly chopped coriander leaves.
3.Serve hot as an appetizer or alongside naan, roti, or parathas.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender mutton, marinate it overnight in the refrigerator.
2
Using mutton with some fat on it will result in a more flavorful and succulent dish.
3
The dhungar (smoking) step is optional but highly recommended for an authentic 'khad' flavor.
4
Ensure the onions are well-browned as this forms the rich, flavorful base of the masala.
5
If you don't have a pressure cooker, you can slow-cook the mutton in a heavy-bottomed pot with a lid for about 1.5 to 2 hours, or until tender.
6
Adjust the amount of red chili powder to suit your spice preference.
7
For a deeper flavor, consider using bone-in mutton pieces instead of boneless.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace mutton with 500g of paneer or 400g of boiled jackfruit. Adjust cooking time accordingly; paneer needs very little cooking, while jackfruit should be boiled until tender before adding to the masala.

Different Meat

This recipe also works well with chicken (use thigh pieces) or lamb. Reduce the pressure cooking time for chicken to about 15 minutes (2-3 whistles).

Spice Level

For a milder version, reduce the red chili powder and green chilies. You can use Kashmiri red chili powder for a vibrant color without excessive heat.

HEALTH BENEFITS

Why this is on our healthy list.

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Rich in Protein

Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function.

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Excellent Source of Iron

This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.

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Boosts Immunity

Spices like turmeric, ginger, and garlic have anti-inflammatory and antioxidant properties that can help strengthen the immune system.

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Provides B-Vitamins

Mutton is rich in B vitamins, particularly B12 and B3 (niacin), which are crucial for energy metabolism, nervous system health, and maintaining healthy skin.

QUESTIONS?

Frequently asked questions

Khad cooking is a traditional Rajasthani technique where meat is marinated, wrapped in leaves or dough, and cooked underground in a pit with hot embers. This recipe adapts the signature smoky flavor using the 'dhungar' method, which is achievable in a home kitchen.

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