Come summer or maybe just turn up the heat, the British love their barbeque. Smoking sausages, juicy beef patties, music, tons of laughter and chatter, sometimes late into the night, all blending into that unique feeling which is inherent to summer in the UK. Honestly, the way I grew up winters for us meant warm grilled food but I was totally freaked out when it became a summer thing here. This is yet another feeling where you can create a universe within your stamp sized patio or your sprawling garden. Before I teach you how to make Burra kebab, lets know more about it.
Todays, recipe is a Mughali recipe adapted from the corner kebab shops in Bombay. I don’t associate Bombay with great kebab haunts as much as I would vouch for Delhi but there are a few pockets. Burra kebab are made using lamb chops which is made using hung curd with Indian fragrant spices and grilled on charcoal which gives it its characteristic smokey flavour. This is generally eaten as a starter but I have had it with Roomali roti along with onion rings and green chutney.
Also, remember to try my other kebab recipes, Mutton seekh kebab and Roasted Squash and Pecan Kebabs
- 8-10 front lamb chops
- 1/2 inch raw papaya, shredded
- 2 tbsp hung curd
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chilli paste
- 1 tsp turmeric
- 1/4 tsp green cardamom powder
- 1/4 tsp chaat masala
- 1 tsp lemon juice
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- 1/4 tsp black pepper powder
- 1/4 tsp cumin powder
- 2 tsp mustard oil
- salt as required
- Marinate the lamb chops with all the spices and hung curd. As simple as it could be. Now let it stay in the fridge for 6-7 hours.
- Next heat the barbeque or if doing it at home then use a girdle pan. Though the smokiness is attributed to the charcoal. Ensure that the lamb chops are at room temperature.
- Once the grill is preheated, place the mutton chops on the grill and cook it for 15 mins. Keep turning them so that they are cooked properly.
- When the chops are cooked take them out on a plate and serve them hot with onion rings, lemon wedge and coriander chutney.
