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Tender, paper-thin slices of mutton marinated in a luxurious blend of yogurt, nuts, and aromatic spices. This classic Mughlai kebab is shallow-fried to perfection, resulting in a melt-in-your-mouth experience.
For 4 servings
Prepare the Mutton (15 minutes)
Make the Marinade Pastes (10 minutes)
Marinate the Mutton (20 minutes + 4 hours resting)
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Tender, paper-thin slices of mutton marinated in a luxurious blend of yogurt, nuts, and aromatic spices. This classic Mughlai kebab is shallow-fried to perfection, resulting in a melt-in-your-mouth experience.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 889.19 calories per serving with 60.46g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Cook the Kebabs (20 minutes)
Garnish and Serve (5 minutes)
Use thick slices of paneer or firm tofu instead of mutton. Reduce the marination time to 1-2 hours.
Substitute with chicken breast fillets, pounded thin. Reduce marination time to 2-3 hours and adjust cooking time as chicken cooks faster.
Add 1-2 finely chopped green chilies or 1/2 teaspoon of black pepper powder to the marinade for extra heat.
Add 2 tablespoons of fresh cream (malai) to the marinade for a richer, more decadent texture.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, a type that is easily absorbed by the body and crucial for forming red blood cells and preventing anemia.
The inclusion of almonds and cashews contributes monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
The hung curd in the marinade is a good source of calcium and phosphorus, minerals that are vital for maintaining strong and healthy bones and teeth.
A single serving of Mutton Pasanda Kebab (approximately 4 pieces) contains around 400-450 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee absorbed during cooking.
It can be part of a healthy diet when eaten in moderation. It is an excellent source of protein and iron from mutton. However, it is also high in saturated fats from the meat and ghee, so it's best enjoyed as an occasional treat.
Raw papaya paste is a crucial tenderizer for mutton. If you cannot find it, you can use a commercial meat tenderizer powder, but the natural enzyme from papaya works best. Alternatively, marinate for a longer period (up to 24 hours), but the texture might not be as perfectly tender.
Tough kebabs can result from a few issues: the mutton wasn't pounded thin enough, the marination time was too short (not allowing the tenderizers to work), or they were overcooked. Cooking on a very high flame can also cause the meat to seize up and become tough.
Yes, for a lower-fat version. To bake, preheat your oven to 200°C (400°F), arrange the kebabs on a greased baking sheet, and bake for 15-20 minutes, flipping halfway. To air-fry, preheat to 180°C (360°F) and cook for 10-12 minutes, flipping once. The texture will be less moist than the shallow-fried version.
Absolutely. You can prepare the entire marinade paste (nut paste, onion paste, and spices mixed with yogurt) and store it in an airtight container in the refrigerator for up to 2 days before using it to marinate the mutton.