Flame Grilled Mutton Tikka Recipe Using Meamo Boneless Mutton

Preparing mutton tikka on stove top is so easy and convenient. Serve these tikkas as a starter or as side dish. Tender and quality mutton was from meamo meats. Traditionally butchered meat always has good flavor and taste.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Mutton Tikka Ingredients:
500 Grams Boneless Mutton
1 Tbsp Ginger and Garlic Paste
2 Tbsp Hung Curd
2 Tbsp Green Chilly Paste
1 Tsp Kashmiri Chili Powder
1 Tsp Degi Mirchi
1 Tsp Kitchen King Or Garam Masala
1/4 Tsp Chat Masala
1/4 Tsp Turmeric
1/4 Tsp Pepper Powder
1/4 Tsp Vinegar 
2 Tsp Mustard Oil or Ghee
Salt as per taste

Prep:

To prepare hung yogurt take 1 cup fresh curd. Add the curd to a muslin or cotton cloth tie a knot and hang it on the tap allow all the excess moisture to drain. In roughly 1 hour the hung yogurt will be ready.

Peel, wash and chop, ginger and garlic. Add the cleaned ginger and garlic to a mixer jar and grind to form a smooth paste.

Wash and clean green chilies and add it to a mixer jar, grind to form a smooth paste and reserve.

Wash the mutton twice, drain and reserve.

Marination:

Add the mutton to a mixing bowl. 

Add 1 tbsp ginger and garlic paste, 2 tbsp chilly paste, 2 tbsp hung yogurt, 1 tsp kashmiri red chili powder, 1 tsp degi mirchi powder, 1/4 tsp turmeric powder, 1/4 tsp pepper powder, 1 tsp kitchen king masala, 1/4 tsp chaat masala, 1/4 tsp vinegar, 2 tsp mustard oil and salt as per taste. Massage all the ingredients well in the meat, cover and place it in the fridge for one hour. for best results allow the meat to marinate over night.

Pressure Cook: 

Add the marinated mutton to a pressure cooker and fry it for a minute.

Add 1 cup water stir once, place the lid and whistle. Cook the meat for 3 whistles on high flame or until well done.

Once the meat has cooked remove from flame allow the pressure to release.

Gently release the whistle and open the pressure cooker. Place the cooked meat back on medium flame all excess moisture to evaporate completely.

Once the moisture has evaporated and the masala has coated well on the meat place it in a sir tight container and refrigerate well for 3 hours or over night.

Recipe Video on Youtube 😊

Flame Grill:

Remove the meat from the fridge start to skewer the meat 4 pieces in one skewer.

Place a grill plate on medium flame. Gently place the skewers and flame grill for 2 minutes on each side. Brush ghee and grill for 2 more minutes on each side and serve hot with lime wedges...Enjoy!