Mutton Soola

Name: Mutton Soola
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (boneless, cut into small cubes); 0.5 cup yogurt (thick); 2 tbsp ginger-garlic paste; 1 tsp red chili powder; 0.5 tsp black pepper (freshly crushed); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 tbsp lemon juice; 0.5 tsp salt; 1 tbsp oil (for basting); 6 pcs curry leaves (finely chopped); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(32)

TASTE SCORE

9/10

Tender cubes of mutton are marinated with yogurt, spices, ginger, and garlic, then cooked over high heat until lightly charred outside and juicy inside. This South Indian-style skewer dish is smoky, spicy, and perfect as a starter or side.

PREP

20m

COOK

25m

SERVES

100 G

416 cal

SERVINGS

METHOD · 8 STEPS

prep
Prepare the mutton.
Trim any thick fat or silver skin from the mutton and cut it into small, even cubes so it cooks quickly and evenly on the skewers.
mix · ~5 min
Make the marinade.
1.Add yogurt, ginger-garlic paste, red chili powder, black pepper, coriander powder, cumin powder, turmeric powder, garam masala, lemon juice, salt, and chopped curry leaves to a bowl.
2.Mix well until smooth and evenly combined.
3.Add the mutton cubes and coat them thoroughly in the marinade.
rest · ~120 min
Marinate the mutton.
Cover and refrigerate the mutton for at least 2 hours so the spices and yogurt can flavor and soften the meat.
TIPA longer marinade of 4 to 6 hours gives better flavor and a more tender bite.
assemble
Thread the mutton onto skewers.
Take the marinated mutton out of the fridge 15 minutes before cooking, then thread the pieces tightly onto the soaked skewers.
grill · ~15 min
Cook the mutton soola.
1.Heat a grill pan or heavy pan over medium-high heat.
2.Place the skewers on the hot pan and cook, turning every 2 to 3 minutes.
3.Baste lightly with oil as the mutton cooks.
4.Cook until the meat is browned in spots, lightly charred at the edges, and cooked through, about 12 to 15 minutes total.
TIPCook on medium-high heat so the outside chars without drying the meat.
rest · ~5 min
Rest the skewers for 5 minutes.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve the mutton soola hot straight off the skewers as a spicy starter or as part of a larger meal.

PRO TIPS

What to keep in mind.

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

1
Use small, even mutton cubes so the skewers char before the meat toughens.
2
If the yogurt is loose, strain it first; a thick marinade clings better and browns faster.
3
Bring the marinated meat out of the fridge for 15 minutes so it cooks more evenly in the center.
4
Wipe off excess marinade before the skewers hit the pan to avoid steaming instead of charring.
5
Turn every 2 to 3 minutes only; constant flipping can prevent those dark, smoky edges.
6
Rest the skewers for 5 minutes after cooking so the juices settle back into the meat.
7
Leftovers reheat best in a hot pan for a minute or two, not the microwave, to keep the outside from going soggy.