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Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
For 4 servings
First Marinade for Mutton
Second Marinade
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Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 479.74 calories per serving with 45g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Skewer and Grill
Smoke the Kebabs (Dhungar Method)
Garnish and Serve
Replace mutton with boneless chicken thighs. Reduce the first marination time to 20 minutes and the second to 2 hours. Grilling time will be shorter, around 12-15 minutes.
For a vegetarian version, use 400g of paneer cut into thick cubes. Skip the first marinade and marinate in the second marinade for only 30-60 minutes. Grill for 8-10 minutes until golden.
If you don't have a grill, arrange the skewers on a baking tray lined with foil. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, turning halfway through and basting with butter near the end.
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 the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The spices used, such as turmeric, ginger, and garlic, contain compounds with anti-inflammatory and antioxidant properties that can help support a healthy immune system.
A typical serving of Mutton Sula (around 95g) contains approximately 250-300 calories, depending on the fat content of the mutton and the amount of butter used for basting.
Mutton Sula can be part of a healthy diet in moderation. It's an excellent source of high-quality protein and iron. However, it is also high in saturated fat. Using lean cuts of mutton and limiting the amount of butter can make it a healthier option.
Kachri powder is a traditional Rajasthani meat tenderizer with a tangy taste. A good substitute is 1 tsp of amchur (dry mango powder) or an extra tablespoon of lemon juice to provide the necessary tang and tenderizing acidity.
Tough mutton is usually due to insufficient marination or using a tough cut of meat. Ensure you use a natural tenderizer like raw papaya paste and marinate the mutton for at least 4-6 hours, preferably overnight. Using mutton from the leg or shoulder also yields more tender results.
Yes, you can skip the Dhungar method, and the kebabs will still be delicious. However, the smoking step is what gives Mutton Sula its characteristic smoky aroma and flavor, which is key to its authenticity.