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