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Step by step spicy tender mutton salim being served in kitchen
zaikamenuteam

Authentic Spicy Mutton Salim (Hungry Habibi Style)

Experience the royal taste of Hungry Habibi’s famous Spicy Half Mutton Salim. A slow-cooked, tender masterpiece with a fiery spice rub, perfect for special occasions.
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Prep Time 6 hours
Cook Time 7 hours
Total Time 13 hours
Servings: 6 people
Course: Main Course, Dinner
Cuisine: Pakistani, Middle Eastern Fusion
Calories: 450
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
4 kg – Mutton (Half Side/Goat)
3 tbsp – Raw Papaya Paste (Tenderizer)
2 cups – Greek Yogurt (Thick)
4 tbsp – Ginger-Garlic Paste
4 tbsp – Kashmiri Red Chili Powder
2 tbsp – Crushed Black Pepper
1 tsp – Nutmeg & Mace Powder
4 tbsp – Ghee (for basting)
To Taste – Salt & Lemon Juice

Equipment

  •  Large Heavy-Bottomed Pot (Deg/Handi) Notes: Proper "Dum" ke liye aur heat ko barabar rakhne ke liye zaruri hai.
  • Sharp Chef's Knife Notes: Mutton par deep incisions (cuts) lagane ke liye taake marinade andar tak jaye.
  • Large Mixing Bowl Notes: Spicy yogurt marinade tayyar karne ke liye.
  • Aluminum Foil & Parchment Paper Notes: Meat ke moisture ko lock karne aur slow-cooking (steam) ke liye double wrap karna hota hai.
  •  Kitchen Basting Brush Notes: Final stage par Ghee ya oil lagane ke liye taake mutton par "Fiery" look aaye.
  •  Heavy Weight or Sealant (Atta) Notes: Pot ke lid (dhakkan) ko seal karne ke liye taake steam bahar na nikalay
  • Meat Thermometer (Optional/International Audience ke liye) Notes: Mutton ka internal temperature check karne ke liye (Target: 190°F - 200°F for fall-off-the-bone).

Method
 

Instructions
    Preparation: Clean the mutton and make deep incisions (cuts) in the flesh.
      Softening: Rub raw papaya and ginger-garlic paste into the cuts. Marinate for 4-6 hours.
        Spicing: Mix yogurt with red chili, black pepper, nutmeg, and salt. Coat the mutton thoroughly and leave overnight.
          Slow Cooking: Wrap in parchment paper and foil. Cook on very low heat (Dum) or oven (140°C) for 7 hours.
            Finishing: Remove foil, baste with ghee, and roast on high heat for 10 mins until charred and fiery.

              Video

              Notes

              Recipe Notes
              • Tip: Always use young goat meat for the best "fall-off-the-bone" texture.
              • Serving Suggestion: Serve hot with Kandahari Naan and fresh mint raita.