Mutton Sula

1. 1
   prep · ~5 min

   Prepare the mutton.

   1.Rinse 500g boneless mutton leg chunks and pat completely dry with kitchen towels.

   2.Prick each mutton piece a few times with a fork so the marinade penetrates deep.

   3.Keep the mutton pieces aside in a large mixing bowl.

   TIPDrying the mutton completely helps the marinade stick better.
2. 2
   mix · ~2 min

   Make the first marinade.

   1.Add ginger-garlic paste, Kashmiri red chili powder, and 1 tbsp lemon juice to the mutton.

   2.Rub the mixture thoroughly into each piece with your hands for 2 minutes.

   3.Cover and let it rest for 15 minutes at room temperature.

   TIPThe lemon juice and salt start tenderizing the meat at this stage.
3. 3
   mix · ~3 min

   Prepare the second marinade.

   1.In a bowl, whisk the hung yogurt until completely smooth with no lumps.

   2.Add roasted besan, mustard oil, cumin powder, coriander powder, garam masala, turmeric, amchur, salt, and black pepper.

   3.Stir in chopped green chilies and coriander leaves. Mix into a thick, paste-like marinade.

   TIPRoast the besan on low heat until it smells nutty but hasn't changed color — it prevents the marinade from being raw.
4. 4
   mix · ~3 min

   Marinate the mutton.

   1.Add the yogurt-spice mixture to the mutton pieces.

   2.Massage the marinade into every piece, ensuring thick and even coating.

   3.Cover the bowl tightly and refrigerate for at least 4 hours, preferably overnight.

   TIPLonger marination makes the mutton incredibly tender and deeply flavorful. Don't skip this.
5. 5
   prep · ~5 min

   Thread the mutton onto skewers.

   1.Take the marinated mutton out of the refrigerator 30 minutes before grilling.

   2.Thread 4-5 mutton pieces onto each soaked bamboo skewer, leaving a small gap between pieces.

   3.Press the pieces gently together so they hold shape but don't pack too tightly.

   TIPIf using an oven, preheat it to 220°C (430°F) now on the broil setting.
6. 6
   grill · ~12 min

   Grill the mutton skewers.

   1.Place the skewers on a very hot grill pan or over a charcoal grill.

   2.Cook for 5-6 minutes on the first side until you see deep char marks.

   3.Flip the skewers and cook for another 5-6 minutes on the other side.

   4.Baste the mutton with melted ghee halfway through and once more towards the end.

   TIPDon't move the skewers too much on the grill — let them sit undisturbed to get that smoky, charred crust.
7. 7
   serve · ~4 min

   Rest and serve the Mutton Sula.

   1.Remove the skewers from the grill and let them rest for 3-4 minutes.

   2.Slide the mutton pieces off the skewers onto a serving plate.

   3.Squeeze a little extra lemon juice on top and serve with sliced onions and mint chutney.

   TIPResting keeps the juices locked in — cutting immediately will make the meat dry.

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