मMasala AtlasBiryani
Delhi

Mutton Burra Kebab

Spicy, charred mutton chops marinated in a potent blend of spices and yogurt.

Prep30 minCook25 minTotal8 hr 55 minServes4DietNon-vegLevelInvolvedSpice
Mutton Burra Kebab from Delhi

About this dish

Originating from the Mughal era and popularized by the legendary Karim's near Jama Masjid, Mutton Burra Kebab is the crown jewel of Old Delhi's barbecue tradition. Unlike softer kebabs, this involves marinating the rib chops twice to ensure the spice penetrates deep into the bone. It is traditionally cooked over intense charcoal heat, resulting in a distinctively charred, 'burnt' exterior (burra) that yields to succulent, spice-infused meat.

Ingredients

The Meat

  • 1 kg Mutton rib chops (double chops), cleaned and trimmed
  • 2 tbsp Raw papaya paste (with skin) for tenderizing

First Marinade

  • 2 tbsp Ginger-garlic paste
  • 1 tsp Salt
  • 1 tbsp Malt vinegar

Second Marinade

  • 200g Greek yogurt or hung curd
  • 2 tbsp Deggi Mirch (Kashmiri red chili powder)
  • 1 tsp Shahi Jeera (Caraway seeds), roasted and powdered
  • 1 tsp Garam Masala powder
  • 1/2 tsp Nutmeg and mace (Javitri) powder
  • 2 tbsp Mustard oil
  • 1 tsp Black salt

Method

  1. 1

    Tenderizing the Meat

    Apply the raw papaya paste evenly over the mutton chops, massaging it into the fibers. Let this sit at room temperature for at least 45 minutes; this natural enzyme breaks down the tough connective tissue of the ribs. Do not skip this, or the chops will remain chewy despite long cooking.

  2. 2

    First Marinade Application

    Rub the ginger-garlic paste, salt, and vinegar over the tenderized meat. Cover the bowl with cling wrap and refrigerate for 2 hours. The vinegar helps the aromatics penetrate the meat while providing a slight acidic tang.

  3. 3

    Preparing the Spice Paste

    In a separate bowl, whisk the hung curd until smooth, then incorporate the Deggi Mirch, roasted shahi jeera, garam masala, nutmeg, mace, and mustard oil. The mustard oil should be raw to provide that authentic pungent kick characteristic of Delhi street food.

  4. 4

    Secondary Marination

    Coat the pre-marinated chops thoroughly with the spiced yogurt mixture, ensuring every crevice is covered. Transfer to a non-reactive container and refrigerate for at least 6 hours, preferably overnight. This long rest allows the flavors to mature and the proteins to stabilize.

  5. 5

    Tempering the Meat

    Take the meat out of the refrigerator 30 minutes before cooking to bring it to room temperature. If the meat is too cold when it hits the heat, it will seize up and become tough. Check the consistency of the marinade; it should be thick and clinging to the meat.

  6. 6

    Skewering the Chops

    Thread the chops onto thick metal skewers, piercing through the thickest part of the meat near the bone. Ensure there is a small gap between each piece to allow the heat to circulate evenly. Reserve any leftover marinade for basting.

  7. 7

    Initial Searing

    Place the skewers over a medium-hot charcoal grill or in a preheated oven at 240°C (465°F). Sear for 8-10 minutes, turning frequently. The goal is to set the marinade and develop a light crust without burning it immediately.

  8. 8

    Basting for Flavor

    Brush the chops generously with melted butter or ghee and a sprinkle of chaat masala. This creates the 'sigri' effect where the fat drips onto the coals, creating flavorful smoke that perfumes the meat. Flip the skewers and repeat.

  9. 9

    Final Charring

    Increase the heat or move the skewers to a hotter part of the grill for the final 5 minutes. The edges of the meat should turn dark brown and slightly charred. The internal temperature should reach 65°C (150°F) for a perfect medium-well finish.

  10. 10

    Resting the Kebabs

    Remove the skewers from the heat and let the meat rest for 5 minutes before sliding them off. This allows the juices to redistribute, ensuring the first bite is succulent rather than dry. Serve immediately while the fat is still sizzling.

Notes & variations

  • If you don't have a charcoal grill, use an oven broiler but add a piece of burning charcoal to a small bowl inside the oven for 2 mins to get the smoky aroma.
  • Ensure the yogurt is hung for at least 4 hours; watery yogurt will slide off the meat and cause flare-ups.
  • Malt vinegar can be replaced with lemon juice, but the vinegar provides a more authentic Old Delhi profile.
  • Use double-cut chops (burra style) which have more meat than standard thin chops.

Serve with

Serve with sliced red onions, a wedge of lime, and a spicy mint-coriander chutney.

Cook's note

To get the authentic red color without artificial dyes, use high-quality Kashmiri chili powder and a pinch of beetroot juice in the marinade.

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