Mutton Boti 🥩🍡recipe
If you're a fan of smoky, juicy, and deeply flavorful BBQ, then this Mutton Boti 🥩🍡 recipe is just what your taste buds have been craving. Perfectly marinated chunks of tender mutton, grilled to perfection, offer a melt-in-your-mouth experience that's hard to resist. Whether you're firing up the grill for a weekend treat or preparing a feast for your loved ones, this dish brings the rich essence of traditional BBQ straight to your plate.
Infused with aromatic spices, yogurt, and a hint of charred smokiness, this Mutton Boti will have your guests asking for seconds. Best served with green chutney, naan, or even a side of raita, this recipe is your ticket to a mouthwatering culinary adventure. Ready to become the BBQ king or queen of your home?
Ingredients:
Boneless mutton (boti) – 500 g (cut into 1.5-inch cubes)
Ginger-garlic paste – 1.5 tbsp
Hung curd – 3 tbsp
Lemon juice – 1 tbsp
Mustard oil – 1 tbsp
Red chili powder – 1 tsp
Kashmiri chili powder – 1 tsp (for color)
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Garam masala – 1/2 tsp
Black pepper powder – 1/2 tsp
Meat tenderizer or raw papaya paste – 1 tbsp (optional but recommended for soft kebabs)
Instructions:
1. Prepare the Marinade:
In a large bowl, mix:
Hung curd, ginger-garlic paste, lemon juice, mustard oil, and all the powdered spices.
Add salt and tenderizer (if using). Mix well.
2. Marinate the Mutton:
Add the boti pieces into the marinade and coat thoroughly.
Cover and refrigerate for at least 6 hours, preferably overnight.
3. Skewer the Meat:
Thread the marinated mutton onto skewers, leaving a little space between each piece.
4. Cook the Kebabs:
Grill/Bake: Preheat oven to 220°C (430°F). Place skewers on a rack and cook for 20–25 minutes, flipping halfway.
Optionally, broil for the last 2-3 minutes to get a smoky char.
Tandoor/BBQ: Grill on open flame or charcoal grill until nicely charred and cooked through, basting occasionally with ghee or butter.
Tawa: Heat oil in a heavy pan. Cook kebabs on medium-high heat until browned and cooked, flipping occasionally.
5. Serve Hot:
Serve on naan or rumali roti with mint chutney, lemon wedges, and onion slices.
Pro Tip: For smoky flavor, place a hot coal in a bowl inside the marinated meat, pour a few drops of ghee over it, and cover for 5–10 minutes.