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Melt-in-your-mouth minced mutton kababs, slow-cooked in a traditional pot with yogurt and aromatic spices. A rich, decadent Mughlai delicacy where the kababs are so tender they form a thick, luscious curry.
For 4 servings
Marinate the Mutton
Prepare the Fried Onions (Birista)
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Melt-in-your-mouth minced mutton kababs, slow-cooked in a traditional pot with yogurt and aromatic spices. A rich, decadent Mughlai delicacy where the kababs are so tender they form a thick, luscious curry.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 597.68 calories per serving with 39.37g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Sauté the Aromatics and Keema
Slow Cook on 'Dum'
Garnish and Serve
After the kabab is cooked, place a small steel bowl in the center of the pot. Add a hot piece of charcoal to the bowl, pour half a teaspoon of ghee over it, and immediately cover the pot with the lid. Let it sit for 5 minutes to infuse a smoky aroma.
You can substitute mutton with minced chicken. Reduce the marination time to 2 hours and the final 'dum' cooking time to 25-30 minutes, as chicken cooks faster.
Increase the amount of red chilli powder to 1.5 teaspoons and add 2-3 more slit green chillies for extra heat.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and supporting overall body function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps prevent anemia. It is also a good source of zinc, crucial for a strong immune system.
The use of curd (yogurt) in the marinade introduces beneficial probiotics that can aid digestion and promote a healthy gut microbiome.
One serving of Patili Kabab contains approximately 550-600 calories, primarily from the mutton and ghee. The exact count can vary based on the fat content of the meat and the amount of ghee used.
Patili Kabab is a rich, decadent dish. While it's high in protein, iron, and zinc from the mutton, it is also high in calories and saturated fat due to the ghee and red meat. It's best enjoyed in moderation as part of a balanced diet.
Raw papaya paste is the best natural tenderizer. If unavailable, you can use a commercial meat tenderizer powder, but use it sparingly according to package directions. Alternatively, marinating the mutton for a longer period (overnight) will also help in tenderizing it.
Yes, you can use minced chicken. The taste and texture will be different, but still delicious. Reduce the marination time to 2 hours and the slow-cooking time to about 25-30 minutes.
Absolutely! Patili Kabab tastes even better the next day as the flavors meld together. You can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Dryness can occur for a few reasons: using very lean minced meat, not using enough curd, or cooking on high heat. Ensure you use mutton with some fat, use thick curd, and cook on the lowest possible heat during the 'dum' stage to retain moisture.