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Mass Ka Sula
Treat yourself to one of India's oldest kebabs made using sliced mutton. To add a smoky flavour, the meat is cooked using a charcoal bowl containing cinnamon sticks and cloves.
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Serves

2

Cooking Time

15 Min

Preparation Time

20-22 Min

Difficulty

Medium

INGREDIENTS

  • For Mass Ka Sula: 500 gm thinly sliced mutton
  • 3 hot coal
  • 1 cinnamon stick
  • ½ tsp cloves
  • 1 tbsp ghee
  • 1 tbsp raw papaya paste
  • 1 tbsp ginger garlic paste
  • ¼ tsp salt
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¼ tsp cinnamon powder
  • ¼ tsp crushed powder
  • 1 lemon
  • 2 tbsp fried onion paste
  • 2 tbsp fried cashew paste

PREPARATION

  1. 1

    Procedure to make Mass ka Sula: Beat the thinly sliced mutton from opposite side of the knife.
  2. 2

    Add the mutton in a bowl.
  3. 3

    In between the chicken bowl place the heated charcoal bowl.
  4. 4

    In the charcoal bowl add cinnamon stick, cloves, ghee to add a smoky flavour.
  5. 5

    Cover the bowl with a lid.
  6. 6

    In the mutton add raw papaya paste and mix it well.
  7. 7

    Add ginger - garlic paste mix it well and leave it for 15 mins.
  8. 8

    To marinate Sula, add salt, red chilli powder, turmeric powder, cinnamon powder, crushed cloves, lemon juice and mix it well.
  9. 9

    Add fried onion paste, fried cashew paste and mix it well , Add the Sula in the satay and cook it in the tandoor.
  10. 10

    Brush ghee on it.
  11. 11

    To garnish Mass ka Sula add sliced onions, green chilli, lemon wedge, fried brown onions and spicy Sula is ready to serve.
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