Why is gram flour added to the marinade?

Roasted gram flour thickens the yogurt marinade, helps it cling to the mutton, and gives the kebabs a better crust while cooking.

How do I know the kebabs are done?

The slices should be browned in spots, no longer look raw inside, and feel firm but still juicy. Thin pasanda cuts cook quickly, so avoid overcooking.

Can I cook these kebabs without skewers?

Yes, you can lay the marinated slices directly on a hot grill pan or tawa. Just leave space between pieces so they brown instead of steam.

What cut of mutton works best for pasanda kebab?

Boneless leg or shoulder sliced thin works best, because it can be pounded evenly and stays tender after quick cooking.

Can I freeze the marinated kebabs?

It is better to freeze the meat without papaya or add papaya only before cooking day, since prolonged contact can affect the texture too much.

Home / Recipes / mughlai / Mutton Pasanda Kebab

mughlaiMediumnon vegetariangluten freenut freesoy free

Mutton Pasanda Kebab

RATING

4.6/5(78)

TASTE SCORE

9/10

Thin slices of mutton are gently pounded, marinated with yogurt, ginger, garlic, and warm spices, then cooked until tender and lightly charred. Rich, fragrant, and perfect as a small kebab course in an Indian meal.

PREP

25m

COOK

18m

SERVES

100 G

452 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the mutton slices.
1.Trim the mutton and cut it into thin, broad slices.
2.Lightly pound each piece to an even thickness so it cooks quickly.
3.Pat the slices dry and keep them ready in a bowl.
TIPThin, even slices help this kebab stay tender and pick up light charring without drying out.
mix · ~4 min
Make the pasanda marinade.
1.Add yogurt, ginger-garlic paste, grated papaya, red chili powder, coriander powder, cumin powder, garam masala, black pepper, turmeric powder, salt, gram flour, and lemon juice to a bowl.
2.Whisk until smooth and thick.
3.Taste the marinade and adjust only if needed before adding the meat.
rest · ~60 min
Marinate the mutton.
Add the mutton slices to the marinade and coat them well on all sides. Cover and rest for 1 hour in the refrigerator so the papaya and yogurt can tenderize the meat.
TIPDo not marinate much longer with papaya, or the texture can turn too soft.
assemble · ~5 min
Thread the mutton onto skewers.
Lift the marinated slices from the bowl and thread them onto soaked wooden skewers in loose folds. Let excess marinade cling lightly, but do not leave thick clumps.
grill · ~12 min
Cook the kebabs on medium heat.
1.Heat a grill pan or heavy tawa over medium heat and brush it with a little ghee.
2.Place the skewers on the hot surface and cook for 3 to 4 minutes on the first side.
3.Turn, baste with more ghee, and cook the other side for 3 to 4 minutes.
4.Keep turning and basting until the mutton is browned in spots and cooked through.
TIPCook over medium heat so the marinade sets slowly and the meat reaches 74°C without scorching.
rest · ~3 min
Rest the kebabs briefly.
Move the kebabs to a plate and rest for 3 minutes to let the juices settle.
serve
Serve the mutton pasanda kebab hot.

PRO TIPS

What to keep in mind.

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

1
Keep the mutton slices uniformly thin after pounding so every skewer cooks at the same pace.
2
Use thick yogurt and whisk well; a runny marinade will slide off instead of coating the meat.
3
Roast the gram flour just until nutty, which helps the marinade cling and prevents a raw besan taste.
4
Do not exceed the papaya marination time by much, or the mutton can turn mushy rather than tender.
5
Thread the slices in loose folds, not tightly packed, so heat reaches the centers and the edges char lightly.
6
Wipe off heavy clumps of marinade before cooking, because excess yogurt can scorch on the tawa before the meat is done.
7
Rest the cooked kebabs for a few minutes before serving so the juices stay in the meat, not on the plate.