Mutton Burra Kabab Recipe

The kebabs that we relish today are most often attributed to the Middle-East for their origins but these burra kebabs are actually an invention of the Mughals. The concept of eating meat cooked over open fire by being wrapped on a sword is some 1000 years old. The swords functioned as skewers for the soldiers. The burra kebabs derive insipiration from the same. During Akbar's reign, his wife Nur Jahan enjoyed having these burra kebabs and finally they found a place in Delhi's Chandni Chowk area when Princess Jahanara's kababchi set up a shop there. The special technique of making mutton burra kebabs over an angeethi which is a great mix of wood and coal along with the tender meat used as well as use of spices like salt are the factors which make these kebabs so special. The mutton is marinated in a combination of salt and rock salt without any other spices to maintain taste. Today's barbeque techinque is a modernised version of this. Try out this mutton dish by following the easy recipe and make a mouthwatering dish within minutes.

4.6
14 Rating -
Rate
Non Vegdiet
Mutton Burra Kabab
plan
Bookmark

ingredients serve

Ingredients for Mutton Burra Kabab Recipe

  • 8 piece mutton chops
  • 25 gram Onions
  • 8 gram Ginger
  • 6 gram Garlic
  • 30 gram Papaya
  • 15 gram Lime Juice
  • 10 gram Salt
  • 3 gram black salt
  • 3 gram red chilli powder
  • 3 gram kashmiri red chilli powder
  • 3 gram shahi garam masala
  • 1/2 teaspoon kasuri methi
  • 1 teaspoon pepper
  • 15 gram malt vinegar
  • 20 gram mustard oil
  • 70 gram hung yoghurt
  • As required FOR THE DHUNGAR
  • 1 piece small charcoal
  • 1 teaspoon Ghee

Directions: Mutton Burra Kabab Recipe

Steps To Prepare

  • STEP 1.Select the bone-y pieces since they work well over high heat.

Cooking Directions

  • STEP 1.Make a paste of onion, ginger, garlic, papaya skin, lime juice, salt, black salt, red chili powder, kashmiri red chili powder, shahi garam masala, kasuri methi and mat vinegar, mustard oil.
  • STEP 2.Prick the meat and marinate the meat with the paste and yoghurt.
  • STEP 3.Burn a piece of charcoal and place it in the bowl. Add 1 tsp ghee over the charcoal and cover it for 15 minutes.
  • STEP 4.Grease the grill tray and place the marinated mutton on it. Preheat 200 degrees celsius in the oven and bake for 30 to 40 minutes.
  • STEP 5.Turn them midway and cook until done and char over flame.
  • STEP 6.Once they have the grill marks, place them on a plate.

Storage And Serving Method

  • STEP 1.For serving these kebabs, take them out on a plate and place a half-cut lemon along with onion rings and some mint chutney with it.
Nutrition
value
192
calories per serving
3 g Fat7 g Protein34 g Carbs7 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    7g
  • Carbs
    34g
  • Fiber
    7g

MacroNutrients

  • Carbs
    34g
  • Protein
    7g
  • Fiber
    7g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    225mg
  • Iron
    7mg
  • Vitamin A
    963mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    41mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    89mg
  • Manganese
    < 1mg
  • Phosphorus
    142mg
  • Selenium
    15mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp