Mutton Burra Kebab
Makes: 4
Ingredients
Recipe preparation
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4pcs. Mutton Chops
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For the Dry Rub:
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1 tsp. Fennel seeds
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1 Cinnamon stick
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1 tsp. Black Peppercorns
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1 tsp. Cloves
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1⁄2 tsp. Cumin seeds
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1 tsp. Green Cardamom
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1 tsp. Coriander seeds
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2 Bay leaf
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3 Dried chillies
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2.5cm Ginger
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4 Cloves Garlic
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4 Green Chillies
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1 tbsp. Olive oil
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1 tbsp. Raw papaya
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2 tbsp. Yogurt
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1⁄2 Lemon
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1⁄2 tsp. 小匙 Salt
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In the kitchen:
- Grind Dry rub ingrediants in a mixer into powder form.
- Grind ginger and garlic in a mixer into a paste.
- Grind green chillies in a mixer into a paste.
- In a mixing bowl combine all the ingredients.
- Add the mutton and allow to marinate for 1 hour.
At the barbecue:
- Preheat grill to 200°C for 15 minutes with the lid down.
- Place the mutton chops over direct heat. Close the lid and let it cook for 4-5 minutes.
- Once you have seared the muton, move it over indirect heat and close the lid to cook for 4 to 6 minutes.
- Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
- Serve Burra kebabs with green chutney and onion relish.