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
Published 03.11.24, 09:57 AM
Image courtesy: Shutterstock
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
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