Mutton soola

Ingredients

• 500 g boneless mutton, in 3 cm cubes
• ½ cup thick curd
• 1 tbsp raw papaya paste (tenderiser)
• 1 tbsp ginger-garlic paste
• 2 tsp red chilli paste (Mathania or Kashmiri)
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tbsp mustard oil
• Salt to taste
• 2 tbsp melted ghee for basting
• 1 small piece of charcoal and 1 clove (for smoking)

Method

1. Mix all the marinade ingredients and coat the mutton. Rest for at least 4 hours in the refrigerator.
2. To smoke the meat, place a hot piece of charcoal in a small bowl inside the meat dish, add a clove and a few drops of ghee, and cover for 5 minutes.
3. Thread the pieces onto skewers.
4. Grill over hot charcoal or in a hot oven, turning and basting with ghee, for 15–20 minutes until charred at the edges and cooked through.
5. Serve with sliced onion and lemon.