Maas ke Sule

Name: Maas ke Sule
Prep time: 12 h 30 min
Cook time: 1 h
Total time: 13 h 30 min
Cuisine: Indian
Ingredients: 15 g/1 Tbs Clarified Butter; Clarified Butter to deep fry; 30 g/3 Tbs Garlic; 120 g/¾ cup Onions; 120 g/½ cup Yoghurt; A little Charcoal; 10 Cloves; 2 g/½ tsp Clove powder; 15 g/5 tsp Ginger; Salt; 10 g/2 tsp Red Chilli powder; 30 g/5 tsp Garlic paste; 75 g/½ cup Raw Papaya; Clarified Butter for basting; 1.2 kg/2⅔ lb Venison* (lean); 1.2 kg/2⅔ lb Venison* (lean)

Preparation info

Serves:
4

Difficulty
Medium
Ready in
14 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

This is the quintessential Rajput kebab made from game (venison, wild boar, sand grouse, quail, partridge), lamb, chicken and fish. There are 11 different ways of making Sule, some simple, others exotic (below).

Ingredients

1.2 kg/2⅔ lb Venison* (lean)
Clarified Butter for basting

Asia
India
Rajasthan
Main course
Gluten-free

Method

Preparation

THE VENISON: Clean, debone and cut into 1½-inch boti.

THE FIRST MARINATION: Peel papaya, deseed, roughly cut, put in a blender and make a fine paste. Remove, mix with garlic paste, red chillies and salt. Rub the boti with this mixture and refrigerate for 10 hours. Drain off the excess moisture. (Marinate lamb for 2 hours.)<