Patili Kabab
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
5 steps. 55 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the minced mutton, raw papaya paste, ginger-garlic paste, whisked thick curd, and roasted gram flour.
- c.Add all the powdered spices: red chilli powder, turmeric powder, coriander powder, garam masala, and salt.
- d.Using your hands, mix everything thoroughly for 3-4 minutes until the mixture is well combined and slightly sticky.
- e.Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight for the most tender results.
- 2
Step 2
- a.Prepare the Fried Onions (Birista)
- b.Heat ghee in a heavy-bottomed pot (a 'patili' or Dutch oven is ideal) over medium heat.
- c.Add the thinly sliced onions and fry, stirring frequently, for about 12-15 minutes until they are evenly golden brown and crisp.
- d.Using a slotted spoon, remove half of the fried onions and set them aside on a paper towel to drain. These will be used for garnish.
- e.Leave the remaining onions and ghee in the pot.
- 3
Step 3
- a.Sauté the Aromatics and Keema
- b.To the pot with the onions and ghee, add the whole spices: bay leaf, green cardamom pods, cloves, and the cinnamon stick.
- c.Sauté for about 30-40 seconds until the spices release their aroma.
- d.Add the marinated minced mutton to the pot. Increase the heat to medium-high.
- e.Cook for 8-10 minutes, using a spoon to break up any lumps. Continue cooking until the mutton changes color and the moisture from the curd starts to reduce.
- f.Stir in the slit green chillies.
- 4
Step 4
- a.Slow Cook on 'Dum'
- b.Reduce the heat to the absolute lowest setting. Spread the keema mixture evenly in the pot.
- c.Cover the pot with a tight-fitting lid. For a more authentic 'dum', you can seal the edge of the lid with dough (atta) to trap the steam completely.
- d.Allow the kabab to slow cook for 40-45 minutes. Avoid opening the lid frequently. You may stir gently once halfway through to prevent sticking.
- e.The kabab is ready when the meat is exceptionally tender and the ghee has separated, forming a glistening layer on the sides.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Let it rest for 5 minutes with the lid on.
- c.Garnish generously with the reserved fried onions, chopped coriander leaves, and ginger juliennes.
- d.Serve the Patili Kabab hot with Mughlai breads like Sheermal, Naan, or soft Rumali Roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic melt-in-your-mouth texture, do not skip the raw papaya paste and allow for a long marination time.
- 2Using minced mutton with at least 20% fat content will result in a more succulent and flavorful kabab.
- 3A heavy-bottomed pot is crucial for slow cooking as it distributes heat evenly and prevents the kabab from scorching at the bottom.
- 4Do not add any water. The moisture from the curd and the mutton is sufficient to cook the kabab and form a thick, luscious gravy.
- 5Be patient while frying the onions (birista). They should be uniformly golden brown. If they turn dark, they will make the final dish bitter.
Adapt it for your goals.
Smoky Flavor (Dhungar Method)
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.
Chicken VersionChicken Version
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.
Spicier VersionSpicier Version
Increase the amount of red chilli powder to 1.5 teaspoons and add 2-3 more slit green chillies for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and supporting overall body function.
Rich in Iron and Zinc
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.
Supports Gut Health
The use of curd (yogurt) in the marinade introduces beneficial probiotics that can aid digestion and promote a healthy gut microbiome.
Frequently asked questions
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.