Mutton Soola

Instructions

1. 1

   Prepare and marinate the mutton. In a large bowl, whisk the thick yogurt until smooth. Add ginger-garlic paste, raw papaya paste, mustard oil, all the spice powders (red chili, Kashmiri chili, coriander, cumin, garam masala, turmeric, kachri), and salt. Mix everything well to form a smooth marinade. Add the mutton cubes to the marinade and mix until each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for the most tender results.

2. 2

   Smoke the marinated mutton (Dhungar method). Once marinated, take the mutton out of the refrigerator. Heat a small piece of charcoal on a direct flame using tongs until it is red hot and glowing. Place a small, heatproof bowl (like a steel katori) in the center of the marinated mutton. Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the hot charcoal; it will immediately begin to smoke profusely. Quickly cover the main bowl with a tight-fitting lid to trap the smoke inside. Let it sit for 10-15 minutes to allow the mutton to absorb the smoky flavor.

3. 3

   Cook the Mutton Soola. Remove the lid and carefully discard the charcoal bowl. Thread the smoked mutton pieces onto metal or pre-soaked wooden skewers. Heat 2 tbsp of ghee or oil in a heavy-bottomed pan or griddle over medium-high heat. Place the mutton pieces (or skewers) in the pan without overcrowding. Cook for 15-20 minutes, turning every 3-4 minutes, until they are well-browned, slightly charred on the edges, and cooked through. Alternatively, grill on a preheated barbecue or in an oven at 200°C (400°F) for 20-25 minutes, turning and basting with ghee occasionally.

4. 4

   Garnish and serve. Once cooked, transfer the Mutton Soola to a serving platter. Garnish with fresh onion rings and chopped coriander leaves. Serve immediately with lemon wedges on the side for squeezing over the kebabs.