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Mutton burra

AI-drafted · awaiting admin review

Large mutton chops marinated in spiced curd and roasted in the tandoor until smoky and tender.

Region: Old DelhiOccasion: Feasts and evening mealsTime: 1 hour + overnight marinatingServes: 4Non-vegetarian

Ingredients

  • 1 kg mutton chops (ribs or shoulder), with deep cuts
  • 1 tbsp raw papaya paste
  • 2 tbsp ginger-garlic paste
  • ¾ cup hung curd
  • 2 tsp Kashmiri chilli powder, 1 tsp garam masala, ½ tsp black pepper, 1 tsp cumin powder
  • 2 tbsp mustard oil
  • Juice of 1 lemon, salt to taste
  • Butter for basting, chaat masala to finish

Method

  1. Rub the chops with papaya paste, ginger-garlic paste, lemon and salt. Rest for 1 hour.
  2. Mix the curd with the spices and mustard oil and coat the chops well. Marinate overnight in the fridge.
  3. Skewer and cook in a tandoor, or roast in an oven at 220 °C for 35–40 minutes, turning once.
  4. Baste with butter and roast for 5 minutes more until charred in places.
  5. Sprinkle chaat masala and serve with onion, lemon and green chutney.

History

Burra kebabs belong to the Mughlai tandoor tradition carried on by Old Delhi's eateries.

Significance

Burra is a dish for special evenings and is a favourite at Old Delhi's kebab houses.

Sources