MUTTON BURRA KEBAB
People
Serves 4
Prep Time
2 h
Grilling Time
20 min.
- People
- Serves 4
- Prep Time
- 2 h
- Grilling Time
- 20 min.
the Ingredients
- 4 pcs. Mutton Chops
For the Dry Rub:
- 1 teaspoon Fennel seeds
- 1 Cinnamon stick
- 1 teaspoon Black Peppercorns
- 1 teaspoon Cloves
- ½ teaspoon Cumin seeds
- 1 teaspoon Green Cardamom
- 1 teaspoon Coriander seeds
- 2 Bay leaf
- 3 Dried chilies
- 2½ cm Ginger
- 4 Cloves Garlic
- 4 Green Chilies
- 1 tablespoon Olive oil
- 1 tablespoon Raw papaya
- 2 tablespoons Yogurt
- ½ Lemon
- ½ teaspoon Salt
Instructions
- 01 Grind Dry rub ingredients in a mixer into powder form.
- 02 Grind ginger and garlic in a mixer into a paste.
- 03 Grind green chilies in a mixer into a paste.
- 04 In a mixing bowl combine all the ingredients.
- 05 Add the mutton and allow to marinate for 1 hour.
- 01 Preheat grill to 200°C for 15 minutes with the lid down.
- 02 Place the mutton chops over direct heat. Close the lid and let it cook for 4-5 minutes.
- 03 Once you have seared the mutton, move it over indirect heat and close the lid to cook for 4 to 6 minutes.
- 04 Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
- 05 Serve Burra kebabs with green chutney and onion relish.
In the kitchen:
At the barbecue:
the Ingredients
- 4 pcs. Mutton Chops
For the Dry Rub:
- 1 teaspoon Fennel seeds
- 1 Cinnamon stick
- 1 teaspoon Black Peppercorns
- 1 teaspoon Cloves
- ½ teaspoon Cumin seeds
- 1 teaspoon Green Cardamom
- 1 teaspoon Coriander seeds
- 2 Bay leaf
- 3 Dried chilies
- 2½ cm Ginger
- 4 Cloves Garlic
- 4 Green Chilies
- 1 tablespoon Olive oil
- 1 tablespoon Raw papaya
- 2 tablespoons Yogurt
- ½ Lemon
- ½ teaspoon Salt