Mutton Burrah | Sanjeev Kapoor Khazana

Marinated lamb chops cooked in spicy freshly ground masala till dry.

MUTTON BURRAH - (Serves - 4)

Ingredients

8-12 lamb chops
1 cup thick yogurt
1½ tablespoons raw papaya paste
Salt to taste
1 tablespoon coriander seeds
6-7 cloves
16-18 black peppercorns
4 blade mace
2 black cardamoms
1 tablespoon cumin seeds (jeera)
3-4 dried red chillies
2 tablespoons oil
2 medium onions, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chilli powder
Chopped fresh coriander leaves for garnishing

Method

1. Mix together yogurt, raw papaya paste and salt in a bowl. Add lamb chops, mix well and refrigerate to marinate for 2 hours.
2. Dry roast coriander seeds, cloves, peppercorns, mace, cardamoms, cumin seeds and red chillies till fragrant.
3. Blend the roasted spices with water as required to a fine paste.
4. Heat oil in a deep non-stick pan. Add onion and sauté till translucent. Add ginger paste and garlic paste and mix well.
5. Add prepared paste and ½ cup water, mix well and bring to a boil. Add chilli powder, mix well, cover and cook till the oil separates.
6. Add marinated lamb chops, mix well, cover and cook for 15-20 minutes or till fully done.
7. Garnish with coriander leaves and serve hot.

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Cuisine - mughlai

Course - Main Course Mutton

Dish - Main Course Mutton