Khatta Boti Kabab Boneless mutton cubes marinated with masalas and raw mango puree, pressure cooked and then grilled. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Boneless mutton, Raw mango puree Cuisine Indian Course Snacks and Starters Prep Time 11-15 minutes Cook time 5-6 hour Serve 4 Taste Spicy Level of Cooking Easy Others Non Veg Ingredients list for Khatta Boti Kabab 500 grams Boneless mutton cut into 1 inch cubes 4 tablespoons Raw mango puree 1 teaspoon Dried mango powder 2 tablespoons Unripe papaya paste 2 tablespoons Ginger paste 2 tablespoons Garlic paste 1 teaspoon Green chilli paste 1/2 teaspoon Red chilli powder 1/4 teaspoon Garam masala powder to taste Salt 1/4 cup Butter melted for servin Onion lachcha for servin Mint chutney Method Mix together raw mango puree, dried mango powder, papaya paste, ginger paste, garlic paste, green chilli paste, red chilli powder, garam masala powder and salt and apply this on the mutton cubes. Put them in a bowl and keep in a refrigerator to marinate for four to five hours. Pressure-cook the marinated mutton cubes with one cup of water till the pressure is released four times or till half done. Remove the lid when the pressure reduces and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from the pressure cooker and set aside. Heat a non-stick grill pan. Place the mutton cubes on it and grill till the mutton cubes are completely cooked. Baste with melted butter from time to time so that mutton does not dry out. Serve hot with onion lachcha and mint chutney. Nutrition Info Calories 1368 Carbohydrates 6.9 Protein 93.2 Fat 107.4 Other Fiber Iron-14.5mg #Boneless mutton #Butter #Dried mango powder #Garam masala powder #Garlic paste #Ginger paste #Green chilli paste #Mint chutney #Onion #Raw mango puree #Red chilli powder #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article