Mutton Boti Kabab
Mutton boti kabab is a very tasty and soft non-veg dish in which thin slices of boneless mutton are first marinated with salt and lemon juice and then with freshly ground whole spices and natural tenderizers like raw papaya paste and fried onions. It is typically shallow-fried with a little oil to achieve the charred look on its surface.
Ingredients
For the first marination of the mutton:
- 750 grams mutton boneless, cut into thin, long slices
- 2 tsp lemon juice
- 1 tsp salt
To make the masala powder:
- 2 tsp coriander seeds dhania
- 2 tsp cumin seeds jeera
- 1 piece nutmeg jaiphal, small size
- 1 tsp black peppercorns kali mirch
- 1 tsp poppy seeds khas khas or posto
To marinate the mutton for the second time:
- 100 grams papaya raw, with skin
- 6 pieces green chilies whole
- 1 piece onion large size, fried
- 1 tsp garam masala powder
- 1 tsp Kashmiri red chili powder
- 2 tsp ginger garlic paste
- 2 tbsp cooking oil
To cook the kababs:
- 1 tbsp cooking oil
- Skewers as many as required
Instructions
- Take 750 grams of boneless mutton and cut them into thin, long slices. Marinate it with 2 tsp of lemon juice and 1 tsp of salt.
- Dry roast 2 tsp of coriander seeds (dhania), 2 tsp of cumin seeds (jeera), 1 piece of nutmeg (jaiphal, small size), 1 tsp of black peppercorns, 1 tsp of poppy seeds for 2 minutes in a frying pan over a medium flame and grind them to a fine powder when cool.
- Make a smooth paste of 100 grams of raw papaya with skin and 6 pieces of whole green chilies in a mixie jar.
- Add it to the mutton along with crushed fried slices of one large onion. Follow it with the ground masala powder, 1 tsp of garam masala powder, 1 tsp of Kashmiri red chili powder, 2 tsp of ginger garlic paste and mix nicely.
- Put in 2 tbsp of cooking oil and mix nicely again. Cover and keep it in the fridge for about 20 minutes.
- Insert the marinated mutton pieces in the bamboo skewers and keep them on a plate.
- Grease 1 tbsp of cooking oil on the surface of a tawa and place the skewers one by one. Flip for a couple of times over a medium flame. After about 20 minutes of frying, turn the flame to high and remove the kababs when you see brown spots on them.
- Your tasty and spicy mutton boti kabab is ready to serve and enjoy.
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Notes
I keep the marinated mutton aside for 10 minutes but you can keep it in the fridge for 10 minutes.
Adding raw papaya with skin helps in making the mutton soft quickly.
I typically use the cooking oil left after frying the onions. You can do the same as well.
Do not add any water while making the green papaya and chili paste.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Boti Kabab
Amount per Serving
Calories
446
Calories from Fat 333
% Daily Value*
Fat
37
g
57
%
Saturated Fat
13
g
81
%
Trans Fat
0.03
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
17
g
Cholesterol
92
mg
31
%
Sodium
145
mg
6
%
Potassium
390
mg
11
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
22
g
44
%
Vitamin A
272
IU
5
%
Vitamin C
13
mg
16
%
Calcium
52
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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