Mughals invaded India on sixteenth century. They brought exotic spices, dried fruit and nuts and new cooking methods. ‘Mughlai’ dishes as they are called have lots of milk and cream with spices to make rich and spicy meal. Mughlai cuisine includes many famous dishes such as Kormas, Pasanda and Biryani, Jalfrezi, raan (roast lamb) and Pulau. Moghal chefs are responsible perfecting aromatic creamy sauce made with ghee, cream, garlic and onions .
They also taught us the art of BARBEQUE and Grilling … This dish is example of Perfecting Grill …
Mutton Burra Kebab
Mutton (usually goat, in India) is perhaps most memorable cooked as a burra kebab: marinated, skewered, roasted and charred in the tandoor, on the bone. When done well, it’s tender, spicy, smoky meat—an ideal component of a carnivorous Mughlai feast.
Ingredients:
Mutton – 250 gms, cut into small bite-sized pieces
For marinade #1
Ginger Garlic Paste – 1 tsp
Raw Papaya – 1/2 tblsp, chopped
Mustard Oil – 2 tblsp
Cumin Powder – 1/4 tsp
Nutmeg Powder – a small pinch
Cardamom Powder – a small pinch
Turmeric Powder – a pinch
Cinnamon Powder – 1/8 tsp
Cardamom Powder – 1/4 tsp
Salt – 1/4 tsp
Black Pepper Powder – 1/2 tsp
Asafoetida Powder – a small pinch
For marinade #2:
Hung Curd – 1 cup
Paneer – 1/4 cup, crumbled
Malt Vinegar – 1 tbslp
Besan Flour – 2 tblsp
Mustard Oil – 2 tblsp
Kashmiri Red Chilli Powder – 3/4 tsp
Cinnamon Powder – 1/8 tsp
Cardamom Powder – 1/4 tsp
Turmeric Powder – 1/8 tsp
Red Food Colour – 1/8 tsp
Black Salt – a pinch
Garam Masala Powder – 1/8 tsp
Fenugreek Leaves – 1/2 tblsp
Dry Pomegranate Seeds – 1/2 tsp, crushed
Chaat Masala – 1/4 tsp
Method:
1. Heat oil in a pan and roast the besan for 3 minutes on low flame.
2. Remove and keep aside.
3. Prick the mutton pieces with a fork.
4. Combine and mix the marinade #1 ingredients in a bowl.
5. Add the mutton pieces and mix well.
6. Keep aside for 8 hours.
7. Meanwhile, mix the paneer and yogurt thoroughly till smooth.
8. Add all the marinade #2 ingredients and combine till smooth.
9. Now add the marinated mutton pieces and mix well.
10. Keep aside to marinate for another 8 hours.
11. Place the marinated mutton pieces on a greased baking tray lined with foil.
11. Baste with any remaining marinade and cook for 12 to 18 minutes in a preheated oven at 150C till well browned.
12. Serve hot.
