Patili Kebab
A classic Mughlai delicacy where minced mutton is slow-cooked in a pot until it's incredibly tender and aromatic. This rich, melt-in-your-mouth kebab is perfect with naan or parathas.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Marinate the Mutton Keema (Minimum 2 hours)
- b.In a large mixing bowl, combine the mutton keema, whisked curd, raw papaya paste, ginger-garlic paste, and ground onion paste.
- c.Add the powdered spices: red chili powder, turmeric powder, coriander powder, and garam masala. Also add the roasted besan and salt.
- d.Using your hands, mix everything thoroughly until the marinade is evenly incorporated into the keema.
- e.Cover the bowl and refrigerate to marinate for at least 2 hours. For best results and the most tender kebabs, marinate overnight.
- 2
Step 2
- a.Sauté Aromatics and Onions (10 minutes)
- b.Heat 60ml (4 tbsp) of ghee in a heavy-bottomed pot or 'patili' over medium heat.
- c.Once the ghee is hot, add the whole spices: bay leaf, green cardamoms, cloves, and the cinnamon stick. Sauté for about 30 seconds until they become fragrant.
- d.Add the thinly sliced onion and fry, stirring frequently, for 8-10 minutes until they turn a deep golden brown.
- 3
Step 3
- a.Cook the Kebab (40 minutes)
- b.Add the marinated mutton keema to the pot. Increase the heat to medium-high.
- c.Sauté the keema for 10-12 minutes, using a spoon to break up any lumps. Continue cooking until the keema has browned and most of the moisture has evaporated.
- d.Reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it slow-cook (dum) for 25-30 minutes.
- e.Stir once or twice in between to prevent sticking. The kebab is ready when the mutton is completely tender and you see ghee separating from the mixture.
- 4
Step 4
- a.Infuse with Smoke (Dhungar Method - Optional, 10 minutes)
- b.Turn off the heat. Make a small well in the center of the cooked keema.
- c.Place a small steel bowl or a piece of aluminum foil in this well.
- d.Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
- e.Carefully place the hot charcoal into the bowl. Pour the remaining 5ml (1 tsp) of ghee over the hot charcoal.
- f.As soon as it starts smoking profusely, immediately cover the pot with its lid. Let it rest for 10 minutes to allow the smoky aroma to infuse into the kebab.
- 5
Step 5
- a.Garnish and Serve
- b.Carefully remove the lid, avoiding any condensation from dripping in. Remove the bowl with the charcoal and discard it.
- c.Garnish the Patili Kebab with freshly chopped coriander leaves.
- d.Serve hot with Mughlai parathas, sheermal, naan, or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use mutton keema with at least 20% fat for a richer flavor and more tender texture.
- 2Don't skip the raw papaya paste; it's a crucial natural tenderizer for melt-in-your-mouth kebabs.
- 3Frying the sliced onions to a deep golden brown (birista) is key to developing the deep, savory flavor base of the dish.
- 4A heavy-bottomed pot is essential for even heat distribution during the slow-cooking process, preventing the keema from burning.
- 5The Dhungar (smoking) method is highly recommended for an authentic, restaurant-style smoky flavor.
Adapt it for your goals.
Lighter Version
Substitute mutton keema with chicken keema. Reduce the slow-cooking time in step 3 to about 15-20 minutes, as chicken cooks much faster.
With VegetablesWith Vegetables
Add 1/2 cup of green peas (matar) during the last 10 minutes of the slow-cooking process for a classic Keema Matar variation.
Spicier KebabSpicier Kebab
For extra heat, add 2-3 slit green chilies along with the sliced onions in step 2, and increase the red chili powder to 1.5 tsp.
Why this is on our healthy list.
Protein Powerhouse
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, a type of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Aids Digestion
Spices used in the recipe, such as ginger, cloves, and cinnamon, are known for their digestive properties, helping to soothe the stomach and improve gut health.
Frequently asked questions
One serving of Patili Kebab (approximately 205g) contains around 560-580 calories. The exact count can vary based on the fat content of the mutton and the amount of ghee used.