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

Burrah Masaledaar Recipe - how to make Burrah Masaledaar


Prep Time : 2.30-3 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • 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


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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