Juicy minced mutton blended with bold spices, skewered and roasted to smoky perfection in the tandoor.
500g minced mutton (lamb or goat), preferably with some fat
1 large onion, finely chopped
2 tbsp ginger-garlic paste
1/4 cup fresh coriander leaves, finely chopped
2-3 green chilies, finely chopped (adjust to taste)
1 tbsp raw papaya paste (or 1/4 tsp baking soda) - for tenderizing
1/4 cup chickpea flour (besan), lightly roasted
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp red chili powder (or to taste)
1/2 tsp turmeric powder
1 tbsp garam masala
1 tsp black pepper, freshly crushed
1 tbsp dried fenugreek leaves (kasoori methi), crushed
2 tbsp mustard oil
Salt to taste
Lemon wedges and onion rings, for serving
Prepare the mixture: In a large bowl, combine the minced mutton, chopped onion, ginger-garlic paste, green chilies, coriander leaves, and all the spice powders (coriander, cumin, red chili, turmeric, garam masala, black pepper).
Tenderize: Add the raw papaya paste (or baking soda) and mustard oil. Mix thoroughly. Knead the mixture for 5-7 minutes until it becomes sticky and binds together.
Bind and rest: Add the roasted chickpea flour and crushed kasoori methi. Mix well again. Cover and refrigerate the mixture for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the meat to tenderize.
Skewer the kebabs: Soak wooden skewers in water for 30 minutes to prevent burning. Take a portion of the mixture and mold it firmly around the skewers into a long, cylindrical shape, ensuring it is evenly packed and secure.
Cook the kebabs: Preheat a grill, tandoor, or oven to 200°C (400°F). Brush the kebabs with a little oil. Grill for 12-15 minutes, turning occasionally, until they are cooked through and have a charred, smoky exterior. Alternatively, they can be pan-fried or baked until done.
Serve: Serve immediately off the skewer, hot off the grill, garnished with fresh coriander and accompanied by lemon wedges, onion rings, and mint chutney.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs