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Succulent mutton chops marinated in a rich, creamy yogurt and spice blend, then grilled to smoky perfection. This classic Mughlai delicacy is incredibly tender and bursting with flavor, a true showstopper for any special occasion.
For 4 servings
Prepare the Mutton Chops
Create the Marinade
Marinate the Mutton
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Succulent mutton chops marinated in a rich, creamy yogurt and spice blend, then grilled to smoky perfection. This classic Mughlai delicacy is incredibly tender and bursting with flavor, a true showstopper for any special occasion.
This mughlai recipe takes 35 minutes to prepare and yields 4 servings. At 458.23 calories per serving with 48.09g of protein, it's a moderately challenging recipe perfect for appetizer or lunch or dinner.
Grill the Kebabs
Garnish and Serve
Use chicken drumsticks or bone-in thighs for a quicker cooking version. Reduce marination time to 2-4 hours and adjust grilling time accordingly.
Add 1 tablespoon of roasted gram flour (besan) to the marinade. This adds a nutty flavor and helps the marinade cling better to the meat.
For a milder version, use only Kashmiri red chilli powder and omit the regular red chilli powder. For a spicier kick, add 1 teaspoon of green chilli paste to the marinade.
If you don't have a grill, you can bake these in a preheated oven at 200°C (400°F) for 15-20 minutes on a wire rack, turning halfway through. Finish under the broiler for 1-2 minutes for extra char.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The use of curd (yogurt) in the marinade provides beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
A serving of two Burra Kebabs (approximately 225g) contains around 450-550 calories, primarily from the mutton and butter. The exact count can vary based on the fat content of the meat and the amount of butter used for basting.
Burra Kebab can be part of a balanced diet. It's an excellent source of high-quality protein and iron from the mutton. However, it is also high in saturated fat. To make it healthier, use leaner cuts of mutton, reduce the amount of butter, and serve with a large fresh salad.
If you can't find raw papaya paste, you can use a commercial meat tenderizer powder, pineapple juice, or kiwi paste. Be cautious with fruit-based tenderizers as they can make the meat mushy if left for too long. Marinate for a shorter duration (2-3 hours) if using these alternatives.
Absolutely! You can cook them in a preheated oven at 200°C (400°F) for 15-20 minutes, turning halfway through. You can also pan-sear them on a heavy-bottomed skillet or griddle pan over medium-high heat until cooked through and charred in spots.
Dry kebabs are usually a result of overcooking or using a very lean cut of meat. Ensure you use mutton chops with some fat, don't skip the yogurt in the marinade, and cook them just until done. Resting the meat for a few minutes after cooking also helps retain juices.