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Smoky, tender mutton skewers straight from the heart of Kashmir. Cubes of mutton are marinated in a fragrant yogurt and spice mix, then traditionally grilled over coals to perfection for a truly irresistible appetizer or main course.
For 4 servings
Prepare the Marinade
Marinate the Mutton
Skewer the Mutton
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Smoky, tender mutton skewers straight from the heart of Kashmir. Cubes of mutton are marinated in a fragrant yogurt and spice mix, then traditionally grilled over coals to perfection for a truly irresistible appetizer or main course.
This kashmiri recipe takes 50 minutes to prepare and yields 4 servings. At 418.52 calories per serving with 45.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or snack.
Grill the Tujj
Rest and Serve
Replace mutton with boneless, skinless chicken thighs cut into cubes. Reduce marination time to 2-4 hours and grilling time to 10-12 minutes.
For a vegetarian option, use firm paneer cubes. Marinate for only 30-60 minutes and grill for 5-7 minutes, until golden brown.
Preheat oven to 400°F (200°C). Arrange skewers on a wire rack placed over a baking sheet. Bake for 15-20 minutes, turning halfway through and basting with ghee. Broil for the last 1-2 minutes for extra char.
Mutton is a complete protein, providing all essential amino acids necessary for building and repairing muscle tissue, supporting overall body function.
This dish is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming red blood cells and preventing anemia.
The spices used, such as turmeric, ginger, and garlic, contain powerful anti-inflammatory and antioxidant compounds that can help strengthen the immune system.
Mutton provides essential minerals like zinc and phosphorus, which play a vital role in maintaining bone density and health.
One serving of Mutton Tujj (approximately 2 skewers) contains around 655 calories. The calorie count can vary based on the fat content of the mutton and the amount of oil and ghee used.
Mutton Tujj can be part of a healthy diet in moderation. It is an excellent source of high-quality protein, iron, and Vitamin B12. However, it is also high in saturated fat and calories. Grilling is a healthier cooking method than frying.
The best cut is boneless leg of lamb or mutton shoulder. These cuts have a good balance of meat and fat, which keeps the kebabs tender and juicy after grilling.
Yes, you can cook Mutton Tujj on a cast-iron grill pan on the stovetop or bake it in the oven. For the oven method, place skewers on a wire rack over a baking sheet and bake at 400°F (200°C) for 15-20 minutes, finishing under the broiler for char.
The primary source of heat in this recipe is minimal. The Kashmiri red chili powder is used more for color. To ensure it's mild, you can reduce the amount of Kashmiri red chili powder to 1 teaspoon and ensure your garam masala is not too pungent.
Tough mutton is usually due to two reasons: insufficient marination or overcooking. Ensure you marinate the mutton for at least 4 hours (overnight is best) as the yogurt and lemon juice help tenderize the meat. Also, avoid overcooking it on the grill.