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Mutton Burra

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  1. Indian Cuisine   >
  2. Mughlai
  • 7
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photo by Rajnish Rajput

INGREDIENTS
For #1 marinade
1/2 tablespoon raw papaya
raw papaya ...
    1 teaspoon Ginger garlic paste
    Ginger garlic paste Ginger garlic paste is made by grinding skinless ginger and skinless garlic cloves together into a paste. Now the paste can be thick or thin depending upon the dish it is used in. You may use the commercially available packed version, but for a fresher strong aroma and flavor it...
    • Adrak aur lahsan ka paste
      (जिंजर-गार्लिक पेस्ट)
    2 tablespoons Mustard oil
    Mustard oil Mustard oil is a staple oil used in many south-Asian households, but the popularity of the oil in kitchen is decreasing due to its strong aroma. In India it is used to get a slight mustard taste to the food. It is popular in the traditional Bengali dishes....
    • sarson ka tel
    1/4 teaspoons Cumin Powder
    Cumin Powder Cumin powder is made by roasting cumin seeds and grinding them into fine powder. Cumin powder has strong flavor and aroma and is used in dishes as seasoning or can be added normally as it is already roasted....
      1/2 pinch Nutmeg powder
      Nutmeg Powder ...
        1/2 pinch Cardamom powder
        Cardamom powder Cardamom are large brown or small green pods filled with small aromatic seeds. It is grind to make a fine powder which is then used to flavor savory and sweet drinks and dishes....
        • ilaayachee paudar
          ( इलायची पाउडर)
        1 pinch Turmeric powder
        Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
        • haldi powder
        1/8 teaspoons cinnamon powder
        cinnamon powder Cinnamon powder is derived grinding the inner bark of a tropical tree. It is commonly used in sweet dishes such as doughnuts and apple pie and savory dishes such as in lamb, chicken. Cinnamon powder is commonly used in beverages such as tea, coffee, smoothies and juices to add...
        • dal chini
        1/4 teaspoon salt
        salt
        Also known as : sea salt , iodized salt
        ...
        • sal
        • Sal
        • namak
          (नमक)
        1/2 teaspoons black pepper powder
        black pepper powder Pepper balls are crushed or freshly grounded to form black pepper powder. An instant seasoning that greatly enhances the taste of most sauces and cold dressings. An Essential ingredient for every kitchen, fresh black pepper is a healthy spice that is used widely worldwide. ...
        • kaalee mirch paudar
          (काली मिर्च पाउडर)
        1/2 pinch hing powder
        hing powder Asafoetida is the dried powdered resin of Ferula herb and most commonly used while tempering the dish, with a strong flavor and aroma, with a savory taste. It is mostly found in Asia and is mostly blended with other spices to drizzle of curry beans, stews and lamp chops. We...
        • hing
        For #2 marinade
        1 cups hung curd
        hung curd Hanging curd is a process by which whey gets completely drained from the curd. A muslin cloth is used to carry out this process. Hung curd is used in many Indian and Middle Eastern cuisines. Shrikhand is a very popular South Indian dish and is made of hung curd using...
        • Chakka Dahi
        1/4 cups Paneer (crumbled)
        Cottage cheese Cottage cheese is made from pasteurized skimmed milk. It is mild in flavour and is usually cooked with other strong flavor ingredients. ...
        • Sal
        • Paneer
        1 tablespoon malt vinegar
        Malt Vinegar ...
          2 tablespoons Besan Flour
          Besan Flour Gram flour, also known as 'besan' in India and commonly as chickpea powder is generally used in south-Asian dishes. Gram flour is it the powdered form of dried chickpea....
          • Besan
            (बेसन)
          2 tablespoons Mustard oil
          Mustard oil Mustard oil is a staple oil used in many south-Asian households, but the popularity of the oil in kitchen is decreasing due to its strong aroma. In India it is used to get a slight mustard taste to the food. It is popular in the traditional Bengali dishes....
          • sarson ka tel
          3/4 teaspoons Kashmiri chilli
          Kashmiri chilli Widely used across the globe and a very famous species of chillies. It is spicy and is used to make curry pastes since the chilly has a red colour of its own....
            1/8 teaspoons cinnamon powder
            cinnamon powder Cinnamon powder is derived grinding the inner bark of a tropical tree. It is commonly used in sweet dishes such as doughnuts and apple pie and savory dishes such as in lamb, chicken. Cinnamon powder is commonly used in beverages such as tea, coffee, smoothies and juices to add...
            • dal chini
            1/4 teaspoons Cardamom powder
            Cardamom powder Cardamom are large brown or small green pods filled with small aromatic seeds. It is grind to make a fine powder which is then used to flavor savory and sweet drinks and dishes....
            • ilaayachee paudar
              ( इलायची पाउडर)
            1/8 teaspoons Turmeric powder
            Turmeric powder Turmeric powder is also known as 'haldi' and is native to southern Asia. Turmeric powder is the powder form of dried turmeric which comes from the ginger family. Turmeric is yellow-orange in color and is known as Indian saffron in many countries. Tumeric powder adds color and flavor to the...
            • haldi powder
            1 pinch black salt
            black salt ...
            • Kala Namak
            1/8 teaspoons Garam Masala Powder
            Garam Masala Powder You may call Garam masala as the essence of countless Indian dishes and a typical kitchen essential of Indian households. This earthy mix of spices consists of finely grounded ingredients namely cumin, coriander seeds, bay leaf, cardamom, black pepper, cinnamon, cloves, mace and nutmeg. This mix may vary a bit...
            • garam masaala paudar
              (गरम मसाला पाउडर)
            1/2 tablespoon Fenugreek
            Fenugreek Fenugreek is an annual plant. It has small round leaves. It is used as a herb. It has a distinctive sweet smell. It Is used in pickles, preparation of vegetable dishes. It reduces bitterness and enhances flavor....
            • fenogreco
            • Sal
            • Methi
            1/2 teaspoons dried pomegranate seeds
            dried pomegranate seeds ...
            • Anardana
            1/4 teaspoons chaat masala
            chaat masala Chaat masala is used in many dishes to add tangy flavor. Chaat masala is mixture of many ingredients such as black pepper, dried mango powder \'amchoor\', dried powdered chilli, black salt, dried ginger \'sonth\', salt. ...
              The Meat
              500 grams Mutton
              Mutton
              Also known as : Goat meat
              Mutton is generally referred to the meat of a full grown goat. When cooked properly it has a succulent, rich flavor and is soft and juicy to chew. It is a widely consumed red meat. Perfect cooking process may make or break a mutton dish. Slow cooking is the best...
              • carne de cordero
              • bhede ka maans
                (भेड़े का मांस)
              About The Chef
              Lives in : New Delhi India "If I sing when I cook, the food is going to be happy."
              Recipes by Rajnish Rajput

              Mutton Burra

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              • Prep:
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              Mutton burra is a traditional muglai dish which is rich in flavor and unique in its meaty flavor. Probably because of such a interesting marinate. I made this over Christmas for some friends and just had to share.
              Preparation
              Preparation Method
              • I like to place my mutton in a mixture of lemon juice, water and salt.
              • Start by makeing holes in the mutton with a fork.
              • Leave it to marinate for at least 4 hours – I use a vacuum container that helps me marinate faster.
              • Step-3

                Mix all the ingredients in marinate #1 in a bowl and add the mutton press against the mutton firmly to ensure the holes are filled with the spice mix.

              • Step-5

                In a pan put 2 tablespoons of oil and heat the gram flour (besan) for about 3 minutes. Mix all the ingredients in marinate #2 and add it to the mutton.

              • Step-6

                Let the marinate sit for another 2 -4 hours.

              • Step-7

                You can cook the mutton either in an oven at 150 degrees °C (302 ° F) for 18 min or over a grill on a low heat. I cooked mine on a grill so it got a little black. Add chat-masala and squeeze a lemon before serving.

              • Step-3
              • Step-5
              • Step-6
              • Step-7
              Kitchen Equipment
              • Pan
              • Grill
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