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Succulent mutton mince kebabs infused with a unique smoky flavor from the traditional Rajasthani dhungar method. Spiced with aromatic Marwari masalas, these kebabs are grilled or pan-fried to perfection.
For 4 servings
Prepare the Kebab Mixture
Rest the Mixture
Smoke the Mixture (Dhungar Method - Optional)
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 mince kebabs infused with a unique smoky flavor from the traditional Rajasthani dhungar method. Spiced with aromatic Marwari masalas, these kebabs are grilled or pan-fried to perfection.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 488.42 calories per serving with 33.33g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Shape the Kebabs
Cook the Kebabs
Serve
This recipe works wonderfully with minced chicken (kheema) or lamb. Adjust cooking time accordingly as chicken cooks faster.
For added texture, you can mix in finely chopped bell peppers or grated carrots. Ensure you squeeze out any excess moisture from the vegetables.
Create a vegetarian version by replacing mutton with crumbled paneer, mashed potatoes, or soya granules. You may need to adjust the binding agent (besan).
For a spicier kebab, increase the amount of green chillies or add a pinch of black pepper powder to the mixture.
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 mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The blend of spices like cumin, coriander, and chilli powder not only adds flavor but can also help in boosting metabolism and aiding digestion.
This usually happens due to excess moisture in the mixture, often from the onions. Ensure you squeeze the chopped onions thoroughly. Also, the mixture might not have enough binding agent (roasted besan) or wasn't rested long enough in the refrigerator to firm up.
Yes, you can. Preheat your oven to 200°C (400°F). Arrange the skewered kebabs on a baking tray lined with foil. Bake for 15-20 minutes, turning them halfway through and basting with ghee, until cooked and browned.
A single serving of 3 kebabs contains approximately 300-350 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee used for cooking.
They can be part of a healthy diet in moderation. Mutton is an excellent source of protein and iron. Grilling is a healthier cooking method than frying. However, they are relatively high in saturated fat, so portion control is key.
Dhungar is a traditional Indian technique of infusing food with a smoky flavor using hot charcoal and ghee. While it's optional, it is highly recommended for this recipe as it imparts an authentic, restaurant-style smoky aroma that is characteristic of Marwari cuisine.
Store cooked kebabs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to a month. Reheat in a pan, microwave, or oven until hot.