Few kebabs celebrate the richness of mutton the way Mutton Nalli Kebab does. Popular in festive Muslim kitchens, especially around Eid gatherings, this kebab highlights the flavour of marrow bones simmered with minced mutton and spices. The marrow enriches the mixture, giving it a naturally buttery taste and soft texture. It works beautifully as a festive appetiser during Eid meals, served hot with mint chutney, sliced onions, and warm flatbreads.
Heat one tablespoon of ghee in a pressure cooker over medium-high heat. Add the marrow bones, chopped mutton, ginger, garlic, and green chillies. Stir everything together so the meat begins to sear lightly in the ghee. This brief roasting stage builds the first layer of flavour before pressure cooking begins.
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Step 2: Add lentils and spices
Mix in turmeric powder, salt, chopped onion, soaked chana dal, and dry red chillies. Stir well so the lentils and spices coat the meat evenly. The chana dal will soften during cooking and later help hold the kebab mixture together without additional binding ingredients.
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Step 3: Pressure cook the mixture
Pour in half a cup of water and close the pressure cooker lid securely. Cook for 7–8 whistles, until the marrow bones release their richness and the mutton becomes extremely tender. Once the pressure drops, open the cooker and simmer the mixture on high heat so any extra moisture evaporates and the mixture thickens.
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Step 4: Grind to coarse mix
Allow the cooked mixture to cool slightly before transferring it to a grinder. Pulse briefly to create a coarse paste rather than a smooth purée. A slightly chunky texture helps the kebabs hold shape while still delivering the characteristic melt-in-mouth bite.
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Step 5: Shape kebabs
Divide the mixture into 4–6 portions. Roll each portion between your palms to form elongated kebab shapes similar to seekh kebabs. If the mixture feels sticky, lightly grease your hands with a little ghee while shaping.
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Step 6: Shallow fry kebabs
Heat the ghee in a flat pan over medium flame. Place the shaped kebabs gently into the hot pan and cook them slowly so they develop a crisp golden crust. Turn occasionally and fry for about 2–3 minutes per side until evenly browned and aromatic.