Mutton Shashlik | How To Make Mutton Shashlik | Shashlik Recipe | Mutton Starter | Mutton Appetizer | Starter Recipes | Appetizers | Kebab Recipe | Shashlik Kebab | Restaurant Style Mutton Shashlik | Quick & Easy Recipes | Mutton Recipe | Get Curried | The Bombay Chef | BBQ Recipes| Varun Inamdar
Learn how to make Mutton Shashlik with our Chef Varun Inamdar.
Introduction
Mutton Shashlik is traditionally made using lamb or goat meat. Pieces of mutton marinated with garlic, ginger, yogurt, raw papaya and a medley of exciting spices grilled to perfection with capsicum, onions and tomatoes. Mutton Shashlik is a delicious Indian recipe served as a Starter. Try out this scrumptious mutton starter today let us know your thoughts in the comments.
Prepping
500gms Mutton (boneless)
1 tbsp Raw Papaya Paste
Salt (as required)
2 tsp Lemon Juice
For Marination
.2 tbsp Curd
.2 tbsp Mustard Oil
.2 tsp Ginger Garlic Paste
.1 tsp Turmeric Powder
.1 tbsp Red Chilli Powder
.1 tbsp Garam Masala Powder
.1 Capsicum
.1 Tomato
.1 Onion
For Frying
. Oil (for basting)
#MuttonShashlik #MuttonRecipe #TheBombayChef
#VarunInamdar
Download the Get Curried App by clicking on this link:-
Host: Varun Inamdar
Copyrights: REPL
For feedback and suggestions, please write to us at:
foodcurry47@gmail.com
Subscribe and Get regular Updates:
https://www.facebook.com/GetCurried
https://twitter.com/Get_Curried
https://instagram.com/getcurried
Thank you You're on a holiday with family and Friends well my family is very clearly On a holiday I am not because I am in Charge of cooking Under The Sun music barbecue well that's Our style of a holiday today's recipe is For you quick simple and easy mutton Let's begin by the way welcome to get Career Modern Shasta slick for the uninitiated Is possibly one of the simplest meat Grill recipes I'm going to use goat meat For this especially the leg of the Lamb Or the ran as we call it and it's Important to marinate this to begin with Using raw papaya now raw papaya as a Marinade also works as a tenderizer Which is very very very important for This recipe First things first I'm going to add in Paste of raw papaya with its skin on the Skin of raw papaya is extremely Important because it contains an enzyme Called papain which works as a Tenderizer very important Now grills and barbecues generally are Slightly lesser on salt because you also Add in lemon juice and most of the Marinade also kind of evaporates Remember this juice of half a lemon Ensure that you remove all the seeds off No surprises in your mouth We mix this well
Let's keep this aside And begin with the marination in this Case I'm going to make a marinade using Curd I'm going to use mustard oil in this Recipe But mustard oil in this case is Extremely important because it adds a Earthy Smoky Aroma in this recipe Without going onto the grill Imagine what happens to this flavor when It hits the charcoal to this let's add In paste of ginger and garlic next is to Add in spices of course beginning with Turmeric powder Moving on to red chili powder And finally last but not the least garam Masala powder Let's mix all of this well If you realize in the marination I have Not added salt because the goat meat has Salt let's transfer all of this into the Marination Foreign Once all of this is mixed well we're Going to keep this aside and let it Marinate for some 15-20 minutes and in The interim we of course need to light The charcoal and cut some vegetables Because shashlik has a combination not Only of meat but also of onions tomatoes And capsicum let's do that It is important to cut these vegetables In the size that you have the meat in
And that's again very important because When you skewer it it all has to look Even it should not look like a big chunk Of vegetable and a tiny bit of meat Remember that Now capsicum of course without the Contours and that's also very important And seedless remember this I know all This need not be told but That's my job the next thing is to cut Tomatoes Similarly Seedless and without the Contours And similarly I have also cut onions red Onions into petals like this and I'm Keeping sets of two three so that They're slightly chunkier like so Our vegetables are cut and ready the Meat is also marinated and ready the Next step is to lace this on a skewer or Thread this on a skewer Let's do that Well similarly let's make some more With this our skewers are done and ready Mutton slick is ready to go on the grill What's important and I'm sure you've Noticed that by now it's important to Pack the meat at either ends with a Vegetable in this case I'm using onions Because the meat Shasta becomes nice and Compact and the chances of the meat Falling off are zero let's start Grilling Well I'm using cocopeat charcoal you're
Free to use anything even chips of wood Would work perfectly well let's begin Foreign Once the meat starts cooking you'll Realize that the color starts changing And it also starts shrinking in size That is when it's very important to Start applying some fat or oil This way the meat stays succulent juicy And it also starts getting crisp on the Outside starts getting that beautiful Brown color What's also important to note here while Making barbecue specially is that the Flame should not be scotching it should Not be flaming and burning it should Just be settled and that's very Important only when you add in oil or The marinade it should kind of light up And that's where you get those starch And those burn marks but otherwise what Will happen is that the meat will get Overcooked on the outside and will stay Raw within but because we have papaya we Cook it for like 12 to 15 minutes on Medium hot Charcoal and trust me you get the most Amazing meat sauce like on mutton Shaw's Lake on that note ladies and gentlemen Martin Shaw's lake is done and ready Let's play this With this mutton chass lick is done and Ready serve this with a nice bowl of Salad and some mayonnaise or some dip
And ensure you have fun this holiday Season well I'm gonna get you some more Recipes so that you get excited to leave Work and go on a holiday right now and Get your Barbecues in action this is me The Bombay Chef varnan signing off bye For now Foreign
