Rajasthani Mutton Sule: A Weekend Grill Recipe
Sule, the Rajasthani grilled meat: boneless mutton in a peppery, smoky marinade, cooked on skewers and finished with ghee.
Raw materials
Boneless mutton skewers cook evenly and stay juicy.
Ingredients
Method
A thick, peppery marinade and a long rest do most of the work.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan. Cut into 3 cm cubes.
- 02Marinate
Mix the marinade and coat the mutton. Refrigerate for at least 4 hours or overnight.
- 03Skewer
Thread the cubes onto skewers, leaving small gaps.
- 04Cook
Grill on medium-high heat, or roast at 220 °C, for 18 to 20 minutes, turning every 5 minutes, until browned and cooked through.
- 05Ghee and char
Brush with ghee and char for 2 minutes more.
- 06Serve
Serve with onion rings and lemon, as is traditional.
Questions
Is sule very spicy?+
It is peppery rather than hot. Reduce the chilli powder if you like.
Can I cook it in a pan?+
Yes. Sear the cubes in a hot pan for 3 to 4 minutes per side.