How to make Mutton Burrah - SK Khazana -

Spicy and bursting with flavour these lamb chops are oh so delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb chops, Thick yogurt (गाढ़ी दही)

Cuisine : Moghlai

Course : Main Course Mutton

For more recipes related to Mutton Burrah - SK Khazana checkout Mixed Grill Sizzler, Lamb Popsicles in Cream Sauce, Greek Style Lamb. You can also find more Main Course Mutton recipes like Almond mutton Mutton Mushroom Mutton curry CKP Mutton

Mutton Burrah - SK Khazana

Mutton Burrah - SK Khazana Recipe Card


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.

Prep Time : 2-2.30 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mutton Burrah - SK Khazana Recipe

  • Lamb chops 8

  • Thick yogurt 1 cup

  • Raw papaya paste 1 1/2 tablespoons

  • Salt to taste

  • Coriander seeds 1 1/2 tablespoons

  • Cloves 10-12

  • Black peppercorns 30-32

  • Mace blades 6

  • Black cardamoms 3

  • Cumin seeds 1 tablespoon

  • Dried red chillies 6-7

  • Oil 3 tablespoons

  • Medium onions finely chopped 3

  • Ginger paste 1 1/2 tablespoons

  • Garlic paste 1 1/2 tablespoons

  • Red chilli powder 1 1/2 tablespoons

  • Fresh coriander leaves finely chopped for garnish


Step 1

Mix together yogurt, raw papaya paste and salt in a bowl. Add lamb chops, mix well and refrigerate to marinate for 2 hours.

Step 2

Dry roast coriander seeds, cloves, peppercorns, mace, cardamoms, cumin seeds and red chillies till fragrant.

Step 3

Blend the roasted spices with water as required to a fine paste.

Step 4

Heat oil in a deep non-stick pan, add onion and sauté till translucent. Add ginger paste and garlic paste and mix well.

Step 5

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.

Step 6

Add marinated lamb chops, mix well, cover and cook for 15-20 minutes or till fully done.

Step 7

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 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.