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.
Mass-ka-Sula Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-15 Min

Difficulty

- Medium

Preparation Time

- 20-22 Min

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
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HOW TO PREPARE MASS KA SULA

  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.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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