मMasala AtlasBiryani
Hyderabad

Muttee Ke Kebab

Traditional fist-shaped smoked kebabs from the Deccani kitchens.

Prep30 minCook25 minTotal55 minServes5DietNon-vegLevelMediumSpice
Muttee Ke Kebab from Hyderabad

About this dish

Muttee Ke Kebab, or 'fist kebabs', get their name from the traditional method of shaping the meat by squeezing it within a closed fist (muttee). Originating from the Deccani Muslim households, these are distinct for their smoky aroma (dhungar) and the use of raw papaya as a tenderizer. They represent the rustic, robust side of Hyderabadi cuisine, often prepared during family gatherings and Eid celebrations.

Ingredients

The Mince Mix

  • 500g mutton mince (20% fat content)
  • 1 tbsp raw papaya paste (with skin)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt

Ground Masala

  • 2 tbsp roasted gram flour (besan)
  • 1 tsp garam masala powder
  • 1 tsp crushed coriander seeds
  • 1/2 tsp caraway seeds (shahi jeera)

Fresh Herbs & Fat

  • 1/4 cup fried onions (birishta), crushed
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp melted ghee

For Smoking (Dhungar)

  • 1 piece charcoal
  • 1 tsp ghee
  • 2 cloves

Method

  1. 1

    Tenderizing the meat

    Mix the mutton mince with raw papaya paste, ginger-garlic paste, chili powder, and salt. Massage the meat for 5 minutes; the enzymes in the papaya are crucial for breaking down the tough fibers. Let it marinate for at least 2 hours in the fridge.

  2. 2

    Adding aromatics

    Add the roasted besan, crushed fried onions, shahi jeera, garam masala, and chopped herbs to the marinated meat. Knead well until the mixture becomes sticky and cohesive. The fat in the meat and the added ghee will help the kebab stay moist.

  3. 3

    The Smoking Process

    Place the meat mixture in a bowl and make a small well in the center. Place a small metal cup or an onion skin in the well. Heat a piece of charcoal until glowing red, place it in the cup, pour a teaspoon of ghee and the cloves over it, and immediately cover the bowl with a tight lid for 10 minutes.

  4. 4

    Shaping by fist

    Remove the charcoal. Take a handful of the mixture (about 60g) and squeeze it in your palm so that the impressions of your fingers are left on the kebab, creating an elongated, cylindrical shape about 3 inches long.

  5. 5

    Pan searing

    Heat a heavy cast-iron griddle or tawa with a tablespoon of ghee. Place the kebabs on the hot surface. Cook on medium-high heat initially to sear the outside and lock in juices.

  6. 6

    Even browning

    Roll the kebabs gently to cook all sides. Since they are 'fist shaped' and uneven, ensure the heat reaches the grooves. This should take about 8-10 minutes in total.

  7. 7

    Final resting

    Once the kebabs are dark brown and slightly charred on the edges, remove them from the heat. Let them rest for 3 minutes before serving to allow the juices to redistribute.

Notes & variations

  • Do not leave the papaya paste for more than 4 hours, or the meat will become mushy.
  • If you don't have charcoal, you can add half a teaspoon of liquid smoke, though it is less authentic.
  • The fat content in the mutton is essential; if using very lean meat, increase ghee to 4 tbsp.
  • These can also be skewered and grilled over an open flame for a more charred flavor.

Serve with

Serve with a simple salad of sliced cucumbers, tomatoes, and a spicy garlic chutney.

Cook's note

The finger marks are not just aesthetic; they increase the surface area for a better crust.

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