Mutton Pasanda Kebab
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the mutton slices uniformly thin after pounding so every skewer cooks at the same pace.
- 2Use thick yogurt and whisk well; a runny marinade will slide off instead of coating the meat.
- 3Roast the gram flour just until nutty, which helps the marinade cling and prevents a raw besan taste.
- 4Do not exceed the papaya marination time by much, or the mutton can turn mushy rather than tender.
- 5Thread the slices in loose folds, not tightly packed, so heat reaches the centers and the edges char lightly.
- 6Wipe off heavy clumps of marinade before cooking, because excess yogurt can scorch on the tawa before the meat is done.
- 7Rest the cooked kebabs for a few minutes before serving so the juices stay in the meat, not on the plate.
Adapt it for your goals.
Low-oil
Use minimal ghee and cook on a well-heated grill pan, basting only once. You still get charred edges with a lighter finish.
spicierSpicier
Increase red chili powder slightly and add a pinch of crushed black pepper for a sharper, more robust kebab.
oven bakedOven-baked
Bake the skewers on a rack at high heat, then broil briefly at the end for color if you do not want to cook them on a tawa.
boneless lambBoneless-lamb
Swap the mutton for thin lamb slices if you want a slightly milder flavor and somewhat quicker cooking.
Why this is on our healthy list.
Rich in Protein
Mutton and yogurt make this kebab a satisfying protein-rich dish that can help keep you full.
Contains Digestive Spices
Ginger, garlic, cumin, coriander, and black pepper add flavor while bringing traditional warming spices to the dish.
Fermented Dairy Base
The yogurt marinade adds tang and tenderness while contributing dairy nutrients and a softer texture.
Frequently asked questions
It is not ideal here because the raw papaya is a strong tenderizer. Much longer than the suggested time can make the slices overly soft.
