If you’re searching for a mouth-watering dish to impress guests during a festive gathering or special dinner, this Mutton Gola Kebab recipe is an excellent choice. Known for their distinct round or oval shape, these kebabs are softer, juicier, and far more tender than traditional seekh kebabs, offering a melt-in-the-mouth texture that’s deeply satisfying. Particularly popular during Eid feasts, Mutton Gola Kebabs are full of rich spices and smoky aroma that elevate their flavor to new heights.
To prepare this dish, begin by combining 750 grams of minced mutton with 70 grams of mutton fat or 2 tablespoons of butter, 1.5 tablespoons each of ginger and garlic paste, and 1 tablespoon of raw papaya paste for tenderization. Add in 1.5 teaspoons of salt, 1 teaspoon each of red chilli powder, chaat masala, coriander powder, cumin powder, garam masala, and half a teaspoon of turmeric powder. To enhance the texture and bind the ingredients, include 2 tablespoons of roasted gram flour and 1 tablespoon of cornflour. Mix in 2 medium golden-fried onions, a handful of coriander and mint leaves, 4-5 green chillies, and juice of 1 lemon.
Grind all the ingredients into a fine mixture using an electric grinder. Place the mixture in a bowl, add a piece of foil on top, and place a hot charcoal on it. Drizzle oil on the charcoal to create smoke and immediately cover the bowl with a lid to trap the smoky flavor. Let it sit for 15 minutes.
Once infused with the smoky aroma, shape the kebabs into round balls, insert a skewer to form an oval shape, and then remove the skewer. Heat oil in a pan and shallow-fry the kebabs until evenly golden brown from all sides.
Garnish with onion rings, fried green chillies, and serve hot with lemon wedges. Whether it’s Eid or a family gathering, these juicy kebabs promise to be a showstopper on your dining table.