Mutton Soola
Succulent, smoky mutton kebabs straight from the heart of Rajasthan. This recipe uses the traditional dhungar method to infuse the meat with a beautiful charcoal flavor, making it an irresistible appetizer.
For 4 servings
4 steps. 25 minutes total.
- 1
Prepare and marinate the mutton
- a.In a large bowl, whisk the thick yogurt until smooth. Add ginger-garlic paste, raw papaya paste, mustard oil, all the spice powders (red chili, Kashmiri chili, coriander, cumin, garam masala, turmeric, kachri), and salt. Mix everything well to form a smooth marinade. Add the mutton cubes to the marinade and mix until each piece is thoroughly coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for the most tender results.
- 2
Smoke the marinated mutton (Dhungar method)
- a.Once marinated, take the mutton out of the refrigerator. Heat a small piece of charcoal on a direct flame using tongs until it is red hot and glowing. Place a small, heatproof bowl (like a steel katori) in the center of the marinated mutton. Carefully place the hot charcoal into the small bowl. Pour 1 tsp of ghee over the hot charcoal; it will immediately begin to smoke profusely. Quickly cover the main bowl with a tight-fitting lid to trap the smoke inside. Let it sit for 10-15 minutes to allow the mutton to absorb the smoky flavor.
- 3
Cook the Mutton Soola
- a.Remove the lid and carefully discard the charcoal bowl. Thread the smoked mutton pieces onto metal or pre-soaked wooden skewers. Heat 2 tbsp of ghee or oil in a heavy-bottomed pan or griddle over medium-high heat. Place the mutton pieces (or skewers) in the pan without overcrowding. Cook for 15-20 minutes, turning every 3-4 minutes, until they are well-browned, slightly charred on the edges, and cooked through. Alternatively, grill on a preheated barbecue or in an oven at 200°C (400°F) for 20-25 minutes, turning and basting with ghee occasionally.
- 4
Garnish and serve
- a.Once cooked, transfer the Mutton Soola to a serving platter. Garnish with fresh onion rings and chopped coriander leaves. Serve immediately with lemon wedges on the side for squeezing over the kebabs.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender soola, use mutton from the leg or shoulder and marinate it overnight.
- 2Raw papaya paste is a natural tenderizer that is essential for breaking down the tough meat fibers. Do not skip this.
- 3The dhungar (smoking) method is what gives Mutton Soola its signature flavor. Ensure your lid is tight to trap as much smoke as possible.
- 4Do not overcrowd the pan while cooking. Cook in batches if necessary to ensure the mutton sears well instead of steaming.
- 5Kachri powder, made from a wild Rajasthani berry, provides a unique tangy flavor. If unavailable, amchur (dry mango powder) is the next best substitute.
Adapt it for your goals.
Quick
Use boneless chicken thighs instead of mutton. Reduce the marination time to 1-2 hours and the cooking time to 10-12 minutes.
vegetarianVegetarian
Replace mutton with 500g of paneer cubes or large mushroom caps. Reduce marination time to 30 minutes and pan-fry for 5-7 minutes.
kid friendlyKid friendly
Reduce the red chili powder to 1/2 tsp and add 2 tbsp of fresh cream to the marinade for a milder, creamier version.
healthyHealthy
Instead of pan-frying, grill the mutton skewers in an air fryer at 180°C (350°F) for 15-18 minutes, turning halfway through. This reduces the amount of oil needed.