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Browse all Recipes
Red Meat
MUTTON BURRA KEBAB
Difficulty:
Medium
Fuel Type:
Gas
Charcoal
Serves 4
20 min.
Prep Time
2 h
Grilling Time
20 min.
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Serves 4
Prep Time
2 h
Grilling Time
20 min.
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Serves 4
Prep Time
2 h
Grilling Time
20 min.
Ingredients
Instructions
the
Ingredients
4 pcs. Mutton Chops
pcs. Mutton Chops
For the Dry Rub:
1 teaspoon Fennel seeds
Fennel seeds
1 Cinnamon stick
Cinnamon stick
1 teaspoon Black Peppercorns
Black Peppercorns
1 teaspoon Cloves
Cloves
½ teaspoon Cumin seeds
Cumin seeds
1 teaspoon Green Cardamom
Green Cardamom
1 teaspoon Coriander seeds
Coriander seeds
2 Bay leaf
Bay leaf
3 Dried chilies
Dried chilies
2½ cm Ginger
cm Ginger
4 Cloves Garlic
Cloves Garlic
4 Green Chilies
Green Chilies
1 tablespoon Olive oil
Olive oil
1 tablespoon Raw papaya
Raw papaya
2 tablespoons Yogurt
Yogurt
½ Lemon
Lemon
½ teaspoon Salt
Salt
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Instructions
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In the kitchen:
Grind Dry rub ingredients in a mixer into powder form.
Grind ginger and garlic in a mixer into a paste.
Grind green chilies 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 mutton, 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.
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