Burrah Kebab

My dad took a lot of trips to Delhi for work. Even we as a family, would be visiting the capital of India quiet often since back in the 80’s and 90’s, we didn’t have the concept of direct trains from one city to another. So, we would take a train to Delhi and then another one to the destination. Since, My maternal family lived in U.K., dropping someone off to Delhi or picking them up from Delhi or we visiting our maternal home was always a trip through Delhi.

Now, being a non vegetarian, purani delhi is the place to be. Despite the crowd, the pollution and uncountable hygiene issues, every non veg lover at some point visited “jama masjid area” to satisfy their cravings. We did that on almost every trip and my father tried it at least twice each time, if not more. Some very popular restaurants serve awesome and delicious kebabs and curries with sheermaal, roomali roti and finger licking biryani.

Amongst the various variety of kebabs, Burrah kebabs stole my heart. Made from lamb marinated for a few hours, these kebabs are juicy, crunchy and full of beautiful flavors. So I had to search for the recipe. Though the recipe that I found wasn’t close to what my taste buds witnessed as a kid but being a home chef I knew how to add and deduct things and come out with the exact taste.

This is a must try for people who love lamb kebabs. Pretty easy to make and can be stored too.

Print Recipe

Burrah Kebab

Spicy Mutton Kebabs

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

4 hours

Servings

people MetricUS Imperial

Ingredients

• 500 gms Mutton [ with bones]
• 5 tbsp olive oil Or any other oil of your choice
• 1 1/4 tsp Salt
• 1 cup Yogurt Hung in muslin cloth for 30 minutes
• 1 tbsp Raw papaya paste
• 2 tbsp White Vinegar
• 2 tbsp Ginger garlic paste
• 2 tsp Black cumin seeds Shahi Zeera
• 2 tsp Tandoori masala
• 1 tsp Garam masala
• 1 tsp black pepper powder
• 2 No. Onions sliced and fried
• 5 No. Green chilies
• 1/4 cup Green coriander leaves
• 5 tbsp Ghee You can substitute it with Oil and Butter too

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 30 minutes Passive Time 4 hours Servings people MetricUS Imperial Ingredients 500 gms Mutton [ with bones] 5 tbsp olive oil Or any other oil of your choice 1 1/4 tsp Salt 1 cup Yogurt Hung in muslin cloth for 30 minutes 1 tbsp Raw papaya paste 2 tbsp White Vinegar 2 tbsp Ginger garlic paste 2 tsp Black cumin seeds Shahi Zeera 2 tsp Tandoori masala 1 tsp Garam masala 1 tsp black pepper powder 2 No. Onions sliced and fried 5 No. Green chilies 1/4 cup Green coriander leaves 5 tbsp Ghee You can substitute it with Oil and Butter too

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Wash and drain the chops. Pat them dry on a kitchen towel. Beat them with a rolling pin to flatten them slightly.

   
2. Heat the 3 TBSP of oil in a pan and add the slice onions. Stir fry them slightly for 10 mins.

   
3. Make a paste of fried onions, green chilies and coriander leaves. Mix ginger garlic paste, onion chili paste, raw papaya paste, red chili powder, black pepper powder, Tandoori powder,black cumin and yogurt.

   
4. Keep them aside, in a refrigerator preferably for 4 hours.

   
5. Add salt once they have been kept away for 4 hours and leave them again for 15 mins. [Salt releases water. To avoid that and to make sure all the spices blend with the meat, salt is added later.]

   
6. Preheat oven at 180 C or 350 F. Place the well coated meat pieces on a greased wire rack, rub them with the left over marinade. Roast the pieces for 15 minutes, turning once in between and basting the chops with Ghee/ butter/ oil. Roast for another 10 minutes or until tender. You can check if the mutton is soft with a knife also. Serve with an onion salad and dahi poodina chutney.