Sanjeev Kapoor

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Burrah Masaledaar

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Lamb chops marinated in yogurt and cooked in a spicy gravy

This is an exclusive website recipe.

Preparation Time : 2.30-3 hour

Cooking time : 41-50 minutes

Servings : 4

Burrah Masaledaar

Main Ingredients

Lamb chop, Yogurt




Main Course-Mutton

Level Of Cooking



  • Lamb chop
  • Yogurt
    1 cup
  • Raw papaya grated
    2 inch piece
  • Salt
    to taste
  • Coriander seeds
    1 tablespoon
  • Cumin seeds
    1 1/2 teaspoons
  • Cloves
  • Black cardamoms
  • Mace
    1 blade
  • Black peppercorns
  • Whole dry red chillies
  • 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


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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