How to make 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.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Raw mango puree (कच्चे आम की प्यूरी )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Khatta Boti Kabab checkout Boti Kabab, Punjabi Roasted Mutton, Bhuna Naan Sandwich, Jeera Boti Kebab in Tacos . You can also find more Snacks and Starters recipes like Multigrain Chicken Frankie - SK Khazana Hariyali Omelette - SK Khazana Summer Vegetable Burrito Cheese Chili Bread Pakora
Khatta Boti Kabab Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 11-15 minutes
Cook time : 5-6 hour
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Khatta Boti Kabab Recipe
Boneless mutton cut into 1 inch cubes 500 grams
Raw mango puree 4 tablespoons
Dried mango powder 1 teaspoon
Unripe papaya paste 2 tablespoons
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Green chilli paste 1 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Salt to taste
Butter melted 1/4 cup
Onion lachcha for servin
Mint chutney for servin
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve hot with onion lachcha and mint chutney.
Nutrition Info
Calories : 1368 Kcal
Carbohydrates : 6.9 gm
Protein : 93.2 gm
Fat : 107.4 gm
Other : Iron-14.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
