Burrah Masaledaar Recipe - Lamb chops marinated in yogurt and cooked in a spicy gravy

This is an exclusive website recipe.

Main Ingredients : Lamb chop, Yogurt

Cuisine : Moghlai

Course : Main Course_Mutton

Burrah Masaledaar

Moghlai cuisine is a fusion of Persian and Indian culinary styles. It has rich sauces, butter based curries, ginger flavoured roast meats and sweets that are fit for the king! Moghlai food offers a rich fare that is irresistible. 
Moghlai food is aromatic, marinated as it is in masalas of ginger and onion, tinged with nutmeg, mace, cloves and cinnamon; dishes of rich sauces combining a perfect balance of a range of spices, yogurt and cream, almonds and pistachios, form the base to receive morsels of chicken or meat cooked in ghee; vegetable dishes with the nutty flavour of poppy seeds and sweetened with honey; extravagant rice dishes, biryanis and pilaus, each grain separate and full of flavour, garnished with cardamom and strands of saffron; silky-smooth, ice-cold desserts flavoured with essence of roses, decked with tissue-thin sheets of real gold or silver and decorated with a scattering of rose petals; drinks squeezed from fresh fruits. All prepared to please the eye as well as the palate!
For the Moghals, Persia epitomised high culture. Persian became the language of the court, and Persian customs, literature, music, painting and architectural styles merged with the best India had to offer. It is a similar fusion of Persian and Indian culinary styles that sets Moghul cooking apart from other Indian cuisines.

Burrah Masaledaar Recipe - how to make Burrah Masaledaar

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Prep Time : 2.30-3 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Lamb chop 12-15

  • Yogurt 1 cup

  • Raw papaya grated2 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 chopped2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Kashmiri red chilli powder 1 1/2 teaspoon

  • Tomatoes chopped2 medium

  • Fresh coriander leaves, chopped2 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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