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    Published On : Sat, Jun 15th, 2013

    Mutton Burra Kebab

    Mutton Burra Kebab

    Mutton (usually goat, in India) is perhaps most memorable cooked as a burra kebab: marinated, skewered, roasted and charred in the tandoor, on the bone. When done well, it’s tender, spicy, smoky meat—an ideal component of a carnivorous Mughlai feast.

    Ingredients:
    Mutton – 250 gms, cut into small bite-sized pieces

    For marinade #1
    Ginger Garlic Paste – 1 tsp
    Raw Papaya – 1/2 tblsp, chopped
    Mustard Oil – 2 tblsp
    Cumin Powder – 1/4 tsp
    Nutmeg Powder – a small pinch
    Cardamom Powder – a small pinch
    Turmeric Powder – a pinch
    Cinnamon Powder – 1/8 tsp
    Cardamom Powder – 1/4 tsp
    Salt – 1/4 tsp
    Black Pepper Powder – 1/2 tsp
    Asafoetida Powder – a small pinch

    For marinade #2:

    Hung Curd – 1 cup
    Paneer – 1/4 cup, crumbled
    Malt Vinegar – 1 tbslp
    Besan Flour – 2 tblsp
    Mustard Oil – 2 tblsp
    Kashmiri Red Chilli Powder – 3/4 tsp
    Cinnamon Powder – 1/8 tsp
    Cardamom Powder – 1/4 tsp
    Turmeric Powder – 1/8 tsp
    Red Food Colour – 1/8 tsp
    Black Salt – a pinch
    Garam Masala Powder – 1/8 tsp
    Fenugreek Leaves – 1/2 tblsp
    Dry Pomegranate Seeds – 1/2 tsp, crushed
    Chaat Masala – 1/4 tsp

    Method:
    1. Heat oil in a pan and roast the besan for 3 minutes on low flame.
    2. Remove and keep aside.
    3. Prick the mutton pieces with a fork.
    4. Combine and mix the marinade #1 ingredients in a bowl.
    5. Add the mutton pieces and mix well.
    6. Keep aside for 8 hours.
    7. Meanwhile, mix the paneer and yogurt thoroughly till smooth.
    8. Add all the marinade #2 ingredients and combine till smooth.
    9. Now add the marinated mutton pieces and mix well.
    10. Keep aside to marinate for another 8 hours.
    11. Place the marinated mutton pieces on a greased baking tray lined with foil.
    11. Baste with any remaining marinade and cook for 12 to 18 minutes in a preheated oven at 150C till well browned.
    12. Serve hot.


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