Mutton burra kabab—tender mutton chops kabab—Bakri Eid special—Mughlai kabab recipe

Mutton Burra kabab: Our first encounter with mutton burra was at old Delhi’s Karim’s. It is hard to believe that mutton chops cooked over dry heat in a tandoor can yield a kabab so succulent—such was the genius of the Mughlai cook. The long marination with yoghurt and papaya paste leads to a tender kabab—but you have to be careful not to overdo the marination or you will either end up with meat falling off the bones as it roasts in the oven, or kababs that are mushy and have no texture. The ideal burra kabab should offer some resistance when you try to tear off the meat, but it should not be too chewy or dry.The recipe is quite hassle free. You put all the ingredients for the marinade (except the yoghurt) into a grinder and prepare a smooth paste, that you apply to the meat and then bake it either in a tandoor, or a barbecue, or a regular home oven. Since we are not using a tandoor, we smoked the meat using the dhungar method, and then charred it on an open flame just before serving.
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