Mutton Sula
Smoky, charred mutton chunks marinated in a fiery blend of yogurt, spices, and mustard oil, then grilled to perfection over open flames. This rustic Rajasthani delicacy brings the bold flavors of the desert right to your plate.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pricking the mutton with a fork before marinating ensures the spices penetrate deeper into the meat.
- 2Always use hung yogurt for the marinade; excess water will make the coating slide off during grilling.
- 3Roast the besan (chickpea flour) until it smells nutty but hasn't darkened, to remove raw flour taste.
- 4Do not overcrowd skewers — leave small gaps between mutton pieces so heat circulates evenly for charring.
- 5Let the skewers rest undisturbed on the grill for 5-6 minutes per side to develop a deep, smoky crust.
- 6Rest the cooked mutton for 3-4 minutes before serving; this locks in juices and prevents dryness.
Adapt it for your goals.
Low-oil
Replace mustard oil with 2 tablespoons of low-fat yogurt and skip the ghee basting; use a non-stick grill pan to achieve char marks with minimal added fat.
high proteinHigh-protein
Substitute mutton leg with lean boneless chicken breast (cut into same size) and reduce marination time to 2 hours; cook until chicken reaches 74°C.
jainJain
Omit garlic and onion from the ginger-garlic paste (use only ginger), skip green chilies, and replace lemon juice with raw mango powder; serve without onion rings.
oven grilledOven-grilled
If no charcoal grill is available, broil the skewers on the top rack at 220°C for 6 minutes per side; baste with ghee twice for similar caramelization.
Why this is on our healthy list.
Rich in Iron
Mutton is a good source of heme iron, which is easily absorbed by the body and supports healthy red blood cells.
High-Quality Protein
A single serving of this dish provides a substantial amount of complete protein, essential for muscle repair and satiety.
Antioxidant Spices
Kashmiri red chili, turmeric, and cumin are rich in antioxidants like curcumin and capsaicin, which help reduce oxidative stress.
Gut-Friendly Yogurt
Hung yogurt contains live probiotics that support digestive health, especially when used in a fermented marinade.
Frequently asked questions
Yes, use a heavy cast-iron griddle or a preheated oven broiler at 220°C. Cook for 5-6 minutes per side until charred.
