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Some more mutton please… Two delish recipes for Bhai Dooj festive fare

Make Mutton Galawati and Boti Kebabs — simple, delicious and just perfect for the occasion

On Bhai Phonta, treat your sibling to two simple yet delicious mutton recipes that pair perfectly with steamed rice, pulao, fried rice, paratha or roti. If your sibling loves melt-in-the-mouth kebabs, this quick-fix Galawati Kebab is a must-try, and the succulent Boti Kebab is a delight that’s hard to resist.

Mutton Galawati Kebab

Ingredients:

• Mutton keema: 500gm
• Mutton fat: 50-70gm
• Grated raw papaya: 3 tablespoon
• Ginger paste: 1 tablespoon
• Garlic paste: 1 tablespoon
• Green chilli paste: 1 tablespoon (or to taste)
• Garam masala powder: 2 teaspoons
• Black pepper powder: 2 teaspoons
• Egg: 1
• Salt: To taste
• Beresta (fried onio) paste: 3 tablespoons
• Lemon juice: 2 tablespoons
• Ghee: 1 tablespoon + to shallow fry

Recipe:

• Put all the ingredients in a blender and mix until it is fine and smooth
• Pour the mixture in a bowl and knead it. Please note, the texture should be smooth and flowing, and not stiff
• Add ghee to a non-stick frying pan and heat well. Make flattened kebabs and place on the pan. Turn the heat medium for two minutes
• Lower the heat and cover. Cook for approximately seven-eight minutes each side and check if the meat is cooked through
• Brush with ghee and turn off the flame. Serve hot 

Mutton Boti Kebab

Ingredients:

• Boneless mutton cubes: 500gm
• Garam masala powder: 1 and a/2 tablespoons
• Onion paste: 2 tablespoons
• Ginger paste: 1 and ½ tablespoons
• Garlic paste: 1 tablespoon
• Green chilli paste: 1 tablespoon (or to taste)
• Red chilli paste: ½ tablespoon (or to taste)
• Black pepper powder: 1 teaspoon
• Grated papaya: 2 tablespoons
• Amchur powder: 1 tablespoon
• Salt: To taste
• Curry leaves: 10-12
• Slit green chillies: 5-6
• Ghee: To shallow fry

Recipe:

• Pressure cook the mutton with salt for two whistles. Strain the stock and store it. Keep the mutton for marination
• Marinate the mutton with all the ingredients except curry leaves and slit green chillies. Keep aside for minimum 20-30 minutes
• Ghee oil in a kadhai and add the curry leaves. Temper well. Add the slit green chillies and saute
• Now add the mutton boti and fry on high flame for five minutes, and on low to medium flame for 15 minutes approximately. Check seasoning, and then serve hot

— Pooja Mitra