Mutton Raan Kabab

Super delicious mutton kababs made in a pan. Easy recipe!

Mutton Raan Kabab
Mutton Raan Kabab

The first time that I tried this recipe was at my cousin’s place probably like 7 or 8 years ago. I didn’t eat as much mutton then but this recipe made me like mutton. And since then I have made it a couple of times over all these years and as usual, modified the recipe a bit to suit my taste buds.

The recipe itself is very very easy. All that you need to do is marinate the meat for a few hours after which  it is cooked in a pan. Easy!

The meat comes out extremely flavorful. It is very moist too. Succulent is actually the right word here.  Serve it with some rice or roti and a salad on the side and you are done with a very elegant looking meal.

Mutton Raan Kabab
Mutton Raan Kabab
Mutton Raan Kabab
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Ingredients
  1. Mutton - 2.24 lbs or about a kilo. ( I use shoulder piece )
  2. Oil - About 2 tspns
Marinade
  1. Thick Yogurt - 1 standard cup
  2. Ginger - 1 inch, grated ( Or 2 tspns ginger paste )
  3. Garlic - 4 big cloves, minced ( or 2 tspns garlic paste )
  4. Garam Masala - 2 tspns
  5. Red Chilli powder - 1.5 tspns or to taste
  6. Turmeric powder - 1 tspn
  7. Sugar - 1.5 tspns
  8. Salt - 1.5 tspns or to taste
  9. Lemon Juice - 2 tblpsns
  10. Fennel Seeds - 1 tspn
  11. Seeds from 3 green cardamoms
  12. Pepper powder - 1/2 tspn
Instructions
  1. 1) Using a mortar and pestle, crush the fennel and cardamom seeds to form a coarse powder.
  2. 2) Mix all the ingredients listed under 'Marinade'. At this stage, you may taste this mixture and adjust seasoning if needed.
  3. 3) Make some gashes over the meat and marinate it using the prepared spice paste, preferably overnight in the refrigerator.
  4. 4) Take the marinated meat out of the refrigerator about an hour before cooking.
  5. 5) Drizzle some oil in a wide pan. Transfer the meat along with the marinade into the pan in a single layer to prevent steaming.
  6. 6) Cook covered on medium flame till the mixture gets dry or until the meat is tender, about 40 minutes total. Flip the pieces mid way between cooking. For the final 2 minutes, cook on high flame to get a bit of brown color without letting the spices get burnt.
Notes
  1. Serves: 4-6
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