Non-Veg Recipe

Maas ka Sula (Kebabs)

Maas ka Sula (Kebabs) are ready to be served.  Serve it hot with slice of lime and chutney or your choice or tomato ketchup.

Maas ka Sula is traditionally a Rajasthani (North India) kebab dish.  I saw this recipe couple of weeks back in one of the well known Food Channel and decided I should try cooking this at home.  Maas ka Sula turned out to be my most delicious Kebab dish I have ever cooked.  Try cooking it at home to believe it.

Recipe:

Ingredients:

  • Boneless Mutton (Goat Meat) – Thinly sliced into One inch (width) by Two Inch (long) size.
  • Raw Papaya paste- 1 tbs.
  • Ginger and Garlic paste – 1 tbs.
  • Salt to taste.
  • Red Chilli powder – 2 tsp.
  • Tumeric (Haldi) powder – Half tsp.
  • Garam Masala powder – 1 tsp.
  • Lime juice – 1 tbs.
  • Fried Onion paste – 2 tsp.
  • Chaat Masala powder – 1 tsp.
  • Aam Chur (Dried Mango) powder – 1 tbs.
  • Charcoal – 1 medium sized.
  • Ghee (Clarified Butter) – 250 gms.
  • Wooden Scewers – as required.

Method:

  • Take the boneless mutton pieces on a flat surface and gently beat it with Food hammer on all sides to make it flat and thin.  Do this for all the boneless mutton pieces.
  • Take marinade bowl and add papaya paste, ginger & garlic paste, lime juice, salt to taste, garam masala powder, aam chur powder, chaat masala powder, friend onion paste, tumeric powder, red chilli powder and mix them well.
  • Apply the above marinate to all the boneless mutton pieces from all sides.  Marinate the boneless mutton for about an hour or so.
  • Heat up the charcoal piece and heat it on the fire until it turns red hot.
  • Take a small steel cup or bowl and place this red hot charcoal in it.
  • Make space in the middle of marinated boneless mutton and place this small steel cup with red hot charcoal in the middle.
  • Pour 1 to 2 tbs tbs of ghee on red hot charcoal along with 1 tsp of garam masala powder and immediately close the lid of the marinated mutton bowl.  Allow the charcoal smoke and flavour to be infused in the marinated mutton pieces.  Leave it for an hour or so.
  • Leave the mutton marinated for overnight or atleast six to eight hours.
  • Take wooden scewers and dip it in water.
  • Pierce the marinated boneless mutton pieces one by one into the wooden scewers.  Do this for all the marinated mutton pieces.
  • Take flat frying pan and add ghee to it.  Heat it up.
  • Once the ghee is hot, gently place the wooden scewers with mutton pieces on it and cook it on both the sides for 5 to 8 minutes. Don’t allow the mutton pieces to burn.
  • Do this for all the marinated mutton pieces in the scewers.
  • Maas ka Sula (Kebabs) are ready to be served.  Serve it hot with slice of lime and chutney or your choice or tomato ketchup.
  • Happy Eating.

 

 

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