New Update
/sanjeev-kapoor/media/post_banners/e15643b6d5fde51dfe1766713cd5040532517dc0a70c1c87ea371d13f827c88b.jpg)
Main Ingredients | Lamb chops, Thick yogurt |
Cuisine | Moghlai |
Course | Main Course Mutton |
Prep Time | 2-2.30 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Mutton Burrah - SK Khazana
- 8 Lamb chops
- 1 cup Thick yogurt
- 1 1/2 tablespoons Raw papaya paste
- to taste Salt
- 1 1/2 tablespoons Coriander seeds
- 10-12 Cloves
- 30-32 Black peppercorns
- 6 Mace blades
- 3 Black cardamoms
- 1 tablespoon Cumin seeds
- 6-7 Dried red chillies
- 3 tablespoons Oil
- 3 Medium onions finely chopped
- 1 1/2 tablespoons Ginger paste
- 1 1/2 tablespoons Garlic paste
- 1 1/2 tablespoons Red chilli powder
- for garnish Fresh coriander leaves finely chopped
Method
- Mix together yogurt, raw papaya paste and salt in a bowl. Add lamb chops, mix well and refrigerate to marinate for 2 hours.
- Dry roast coriander seeds, cloves, peppercorns, mace, cardamoms, cumin seeds and red chillies till fragrant.
- Blend the roasted spices with water as required to a fine paste.
- Heat oil in a deep non-stick pan, add onion and sauté till translucent. Add ginger paste and garlic paste and mix well.
- Add the ground paste and ¼ cup water, mix well and bring to a boil. Add chilli powder, mix well, cover and cook till the oil separates.
- Add marinated lamb chops, mix well, cover and cook for 15-20 minutes or till fully done.
- Garnish with coriander leaves and serve hot.
Advertisment