Soola

Soola

Soola

Rajasthani pit-roasted or skewer-grilled meat — whole legs or large cuts of goat marinated in a mixture of raw papaya (as tenderiser), mustard oil, raw onion paste, ginger-garlic, red chilli, and garam masala for several hours, then impaled on iron skewers and cooked slowly over a wood or charcoal fire with frequent rotation until the exterior is blackened and smoky and the interior is juicy and tender. The traditional outdoor cooking technique of the Rajput military camps; now made at festivals, weddings, and open-air celebrations. The papaya marinade and the live fire give soola a flavour no oven or tandoor can replicate.

Cuisines

Rajasthani

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

500 grams boneless mutton
1 cup yogurt
2 tablespoons ginger-garlic paste
2 tablespoons red chili powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon salt
2 tablespoons mustard oil
1 tablespoon lemon juice
2 green chilies, finely chopped
1 tablespoon fresh coriander leaves, chopped
1 tablespoon ghee

Instructions

  1. 1 Cut the boneless mutton into medium-sized pieces and wash thoroughly.
  2. 2 In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, garam masala, and salt.
  3. 3 Add the mutton pieces to the marinade, ensuring they are well coated. Cover and let it marinate for at least 2 hours in the refrigerator.
  4. 4 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
  5. 5 Add the marinated mutton to the pan and cook on medium heat until the mutton is tender and the oil separates from the masala.
  6. 6 Add lemon juice, green chilies, and fresh coriander leaves. Mix well and cook for another 5 minutes.
  7. 7 In a separate pan, heat ghee and pour it over the cooked mutton just before serving.
  8. 8 Serve hot with roti or rice.

Tips

For a smokier flavor, you can cook the mutton on a charcoal grill after marination.