Mutton Sula
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
5 steps. 25 minutes total.
- 1
Step 1
- a.First Marinade for Mutton
- b.Wash the mutton pieces thoroughly and pat them completely dry with paper towels. This helps the marinade adhere better.
- c.In a mixing bowl, combine the mutton pieces with raw papaya paste, ginger-garlic paste, 1 tsp of the red chili powder, and 0.5 tsp of the salt.
- d.Mix well, ensuring each piece is evenly coated. Cover the bowl and let it rest at room temperature for 45-60 minutes to allow the tenderizers to work.
- 2
Step 2
- a.Second Marinade
- b.In a separate large bowl, whisk the hung curd until it is smooth and creamy.
- c.Add the roasted besan, kachri powder, coriander powder, cumin powder, garam masala, turmeric powder, the remaining 1 tsp salt, and the remaining 0.5 tsp red chili powder.
- d.Pour in the mustard oil and lemon juice. Whisk vigorously until all the spices are well combined into a thick, smooth paste.
- e.Add the mutton from the first marinade to this second marinade. Use your hands to coat each piece thoroughly.
- f.Cover the bowl and refrigerate for a minimum of 4-6 hours, or preferably overnight for the most tender and flavorful results.
- 3
Step 3
- a.Skewer and Grill
- b.Remove the marinated mutton from the refrigerator about 30 minutes before cooking to bring it to room temperature.
- c.Preheat your grill to medium-high heat. If using an oven, preheat to 200°C (400°F).
- d.Thread the mutton pieces onto metal skewers, leaving a small gap between each piece to ensure even cooking. Do not overcrowd the skewers.
- e.Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes to cook all sides evenly.
- f.During the last 5 minutes of grilling, baste the mutton with melted butter for extra flavor and moisture.
- g.The mutton is done when it's tender, juicy, and has beautiful char marks on the edges.
- 4
Step 4
- a.Smoke the Kebabs (Dhungar Method)
- b.Once grilled, carefully remove the mutton from the skewers and place it in a large, heatproof bowl.
- c.Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot and glowing.
- d.Make a small well in the center of the mutton and place a small steel bowl or a piece of aluminum foil in it. Carefully place the hot charcoal inside.
- e.Pour the ghee over the hot charcoal. It will immediately start to produce a lot of aromatic smoke.
- f.Quickly cover the large bowl with a tight-fitting lid to trap the smoke. Let it infuse for 5-7 minutes.
- 5
Step 5
- a.Garnish and Serve
- b.Carefully uncover the bowl and remove the small bowl with the charcoal.
- c.Sprinkle the mutton sula with chaat masala and freshly chopped coriander leaves.
- d.Serve immediately with onion rings and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd is crucial. Regular yogurt is too watery and will result in a thin marinade that drips off during grilling.
- 2Do not skip the raw papaya paste; it's a powerful natural tenderizer that is key to achieving soft, melt-in-your-mouth mutton.
- 3For the most authentic flavor, marinate the mutton overnight. This allows the spices to penetrate deep into the meat.
- 4Mustard oil provides a traditional pungent flavor. If you find it too strong, you can heat it until it just starts to smoke, then let it cool completely before using.
- 5The Dhungar (smoking) method is what gives 'Sula' its signature flavor. Don't skip this step for an authentic experience.
- 6Ensure mutton pieces are at room temperature before grilling. This helps them cook more evenly.
Adapt it for your goals.
Chicken Sula
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.
Paneer SulaPaneer Sula
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.
Oven Baked MethodOven-Baked Method
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.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Good Source of Iron
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.
Boosts Immunity
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.
Frequently asked questions
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.