How to make Burrah Masaledaar - Lamb chops marinated in yogurt and cooked in a spicy gravy

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb Chop (मटन चाप/ चांम्प), Yogurt (दही)

Cuisine : Indian

Course : Main Course Mutton

Burrah Masaledaar

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Burrah Masaledaar checkout Mixed Grill Sizzler, Lamb Popsicles in Cream Sauce, Greek Style Lamb. You can also find more Main Course Mutton recipes like Kolhapuri Sukka Mutton, Bhindi Ka Shorva, Andhra Style Mutton Curry, Mutton Sukka.

Burrah Masaledaar Recipe Card

Burrah Masaledaar
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Prep Time : 2.30-3 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Burrah Masaledaar Recipe

  • Lamb Chop 12-15

  • Yogurt 1 cup

  • Raw papaya grated 2 inch piece

  • Salt to taste

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 1/2 teaspoons

  • Cloves 4-6

  • Black cardamoms 2

  • Mace 1 blade

  • Black peppercorns 8-10

  • Whole dry red chillies 2

  • Oil 1/4 cup

  • Onions chopped 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Kashmiri red chilli powder 1 1/2 teaspoon

  • Tomatoes chopped 2 medium

  • Fresh coriander leaves, chopped 2 tablespoons

Method

Step 1

Wash and pat dry lamb chops. Tie yogurt in a muslin cloth and hang it for half an hour to drain out the whey. This should preferably be hung in the refrigerator.

Step 2

Transfer the hung yogurt into a bowl and add raw papaya and salt. Marinate the lamb chops in this mixture for about two hours, preferably in the refrigerator.

Step 3

Dry roast coriander seeds, cumin seeds, cloves, black cardamoms, mace, black peppercorns and dry red chillies. Cool and powder. Heat oil in a pan, add onions and sauté for three to four minutes or until light golden brown. Add ginger paste and garlic paste and stir-fry briefly.

Step 4

Add prepared spice powder, Kashmiri chilli powder and cook on medium heat for two minutes.

Step 5

Add the marinated lamb chops along with the marinade, one cup of water and bring to a boil. Reduce heat, cover and cook for fifteen to twenty minutes or until the mutton chops are completely cooked.

Step 6

Add tomatoes and cook on high heat for four to five minutes, stirring frequently. Ensure that the gravy is quite thick. Garnish with coriander leaves and serve hot

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.