Discover The Secret To Perfect Mutton Burra At Home

To make Mutton Burra, marinate mutton ribs or chops with yogurt, ginger-garlic paste, mustard oil, and aromatic spices for at least 6-8 hours. Cook the marinated meat on a grill, tawa, or in an oven until tender with a charred, smoky finish. Baste with butter or ghee for added flavor and moisture. Serve hot with chaat masala, onion rings, and green chutney for an authentic taste.

Ingredients

For the Mutton Marinade

• Mutton pieces (ribs or chops) 500 grams
• Yogurt (curd) 1 cup
• Ginger-garlic paste 2 tablespoons
• Lemon juice 2 tablespoons
• Red chili powder 2 teaspoons
• Turmeric powder 1 teaspoon
• Coriander powder 2 teaspoons
• Garam masala 1 teaspoon
• Cumin powder (roasted) 1 teaspoon
• Black pepper powder 1 teaspoon
• Kasuri methi (dried fenugreek leaves) 1 tablespoon (crushed)
• Mustard oil 2 tablespoons
• Salt to taste

For Basting and Garnishing

• Butter or ghee 3 tablespoons (for basting)
• Chaat masala 1 teaspoon (for garnishing)
• Onion rings for serving
• Lemon wedges for serving
• Fresh coriander leaves chopped, for garnishing

Tools Needed

• Mixing bowl
• Grill pan, oven, or tandoor
• Basting brush
• Foil or skewers (for grilling in the oven)
• Tongs

Step-By-Step Recipe

Step 1: Preparing the Mutton

• Wash the mutton pieces (preferably ribs or chops) thoroughly under running water. Pat them dry using a kitchen towel or tissue.
• Make a few deep slits on the mutton pieces. This helps the marinade penetrate better for tender, flavorful meat.

Step 2: Preparing the Marinade

• In a large mixing bowl, add:
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons lemon juice
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon crushed kasuri methi
  • Salt to taste
• Heat 2 tablespoons mustard oil until it reaches a smoking point, then allow it to cool slightly.
• Add it to the marinade for a smoky flavor.
• Whisk everything together to form a smooth, thick marinade.

Step 3: Marinating the Mutton

• Add the cleaned and slit mutton pieces to the marinade. Mix well to coat the mutton completely with the marinade.
• Use your hands to rub the marinade into the slits for better absorption.
• Cover the bowl with cling film or a lid and refrigerate for at least 6-8 hours or overnight for the best results.
• Tip: Longer marination time ensures the mutton is tender and flavorful.

Step 4: Cooking the Mutton Burra

Option 1: Cooking in the Oven

• Preheat the oven to 200 C (390 F). Line a baking tray with foil or grease it lightly.
• Place the marinated mutton pieces on the tray or thread them onto skewers.
• Grill the mutton for about 20-25 minutes, flipping them halfway through for even cooking.
• Baste the mutton with melted butter or ghee at regular intervals for a juicy, smoky texture.
• Increase the temperature to 220 C for the last 5 minutes to get a charred, tandoori effect.

Option 2: Cooking on a Tawa or Grill Pan

• Heat a heavy tawa (griddle) or grill pan on medium-high heat. Brush it with a little oil.
• Place the marinated mutton pieces on the tawa and cook on medium heat.
• Cover and cook for 15-20 minutes, flipping the pieces occasionally for even cooking.
• Baste with butter or ghee as needed. Cook until the mutton develops a crispy, charred exterior and is cooked through.

Option 3: Cooking in a Traditional Tandoor

• If you have a tandoor, preheat it properly. Thread the marinated mutton onto skewers.
• Place the skewers in the tandoor and cook for about 10-12 minutes, rotating frequently to prevent burning.
• Baste with butter or ghee during the cooking process to keep the mutton tender and juicy.

Step 5: Final Touch and Garnishing

• Once the mutton is cooked, remove it from the oven, tawa, or tandoor.
• Sprinkle a pinch of chaat masala on top for an extra burst of flavor.
• Garnish with fresh chopped coriander leaves.
• Serve hot with onion rings, lemon wedges, and green chutney.

Serving Suggestions

• Serve Mutton Burra with mint chutney or garlic dip for an authentic experience.
• Pair it with naan, tandoori roti, or roomali roti for a full meal.
• Enjoy it as an appetizer at festive gatherings or dinner parties.

Tips for the Perfect Mutton Burra

• Marination Time: Marinate the mutton for at least 6-8 hours, preferably overnight, for the best tenderness and flavor.
• Mustard Oil: Heating mustard oil to its smoking point before adding it enhances the smoky flavor.
• Slow Cooking: Cooking the mutton slowly ensures it becomes soft and juicy while retaining the marinade's flavors.
• Charred Effect: For a restaurant-like charred texture, grill the mutton at high heat towards the end.
• Use Ribs or Chops: Mutton ribs or chops work best for this recipe as they are tender and cook evenly.

Storage Tips

• Leftover mutton burra can be stored in an airtight container in the refrigerator for 2-3 days.
• Reheat in an oven or on a tawa with a little butter to restore its juiciness.

Conclusion

This Mutton Burra recipe brings out the authentic smoky and spicy flavors of this classic dish. With its tender, juicy texture and charred edges, it's a treat that's sure to impress your guests and family. Enjoy this delectable dish as a starter or main course for a truly indulgent experience.