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Melt-in-your-mouth minced mutton kebabs, so tender they're wrapped in thread to hold their shape. An Awadhi delicacy, infused with fragrant spices and a smoky aroma for a truly royal treat.
Prepare the Kebab Mixture
Infuse with Smoke (Dhungar Method)
Melt-in-your-mouth minced mutton kebabs, so tender they're wrapped in thread to hold their shape. An Awadhi delicacy, infused with fragrant spices and a smoky aroma for a truly royal treat.
This awadhi recipe takes 45 minutes to prepare and yields 4 servings. At 497.74 calories per serving with 23.34g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Shape and Wrap the Kebabs
Shallow-Fry the Kebabs
Serve
For a leaner option, you can use finely minced chicken or turkey. You may need to reduce the amount of papaya paste as these meats are naturally more tender.
A vegetarian version can be made using a base of raw bananas (kacche kele) and soaked lentils (chana dal), processed into a fine paste with the same spices.
While traditionally shallow-fried, you can also bake these kebabs. Place them on a lined baking sheet and bake at 200°C (400°F) for 15-20 minutes, turning halfway through.
Mutton is an excellent source of complete protein, containing all essential amino acids required for building and repairing body tissues, muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron from the red meat, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for forming hemoglobin and preventing anemia.
Spices like ginger and garlic, used generously in the kebab mixture, are known for their digestive properties. They can help stimulate digestion and reduce bloating.
The blend of spices like garam masala, ginger, and garlic contains various compounds with antioxidant and anti-inflammatory properties that can help support a healthy immune system.
One serving of Sutli Kebab, which is approximately 3 pieces, contains around 440-460 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of ghee absorbed during cooking.
Sutli Kebab can be part of a balanced diet. It is an excellent source of high-quality protein from mutton, which is essential for muscle building and repair. However, it is also high in saturated fat from the mutton and ghee, so it should be consumed in moderation, especially for those monitoring their fat intake.
'Sutli' is the Hindi word for thread or twine. These kebabs are named so because the minced meat mixture is so soft and delicate that it needs to be tied with a thread to hold its shape on the skewer while cooking.
Yes, you can. If you don't have skewers, you can shape the mixture into small, flat patties (like Galouti Kebabs). You won't need the thread for this shape, and you can shallow-fry them directly.
Yes, you can prepare the mixture and let it marinate in the refrigerator for up to 24 hours. In fact, a longer marination time allows the flavors to meld together more deeply. However, do not add the papaya paste until 2-3 hours before cooking, as it can over-tenderize the meat.
Store any leftover cooked kebabs in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently on a pan with a little ghee or in a microwave until just warmed through to prevent them from drying out.
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