📍 Where this dish comes from: Agra · Taj Mahal
Discover the history of this region →
Discover the history of this region →
Burra kebab means ‘big kebab’ — these are whole chops, not minced patties, marinated for 24 hours and grilled at the highest possible heat. The raw papaya marinade is not optional: it contains papain enzyme that physically breaks down the tough muscle fibers of the rack. Raw papaya marinade works overnight to dissolve every sinew in the chop, so when these hit the grill they char dramatically and the meat falls from the bone in smoky, spice-black shreds that perfume the entire table — a kebab so good it renders all other kebabs instantly forgettable.
What You’ll Need
Servings: 4 servings
Calories: 415kcal
Ingredients
- 8 lamb chops frenched
- 2 tbsp raw papaya paste (tenderizer)
- 1 tbsp ginger-garlic paste
- 2 tbsp full-fat yogurt
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp mace powder
- 1/2 tsp cardamom powder
- 1 tbsp mustard oil
- 1 tsp lemon juice
- Salt
- Ghee for basting
Instructions
- Prick lamb chops all over with a fork.
- Apply raw papaya paste and leave 30 minutes.
- Mix remaining marinade; coat chops thoroughly.
- Marinate overnight in refrigerator.
- Bring to room temperature 1 hour before cooking.
- Grill on very high heat 4–5 minutes per side.
- Baste with ghee while cooking.
- Rest 3 minutes; serve with sliced onion and chutney.
Nutrition
Serving: 1serving | Calories: 415kcal | Protein: 38g | Fat: 28g
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Health Benefits
- Lamb chops are an excellent source of zinc.
- Papain, an enzyme from raw papaya, helps break down proteins and is traditionally used to aid digestion.
- The bone in lamb chops provides bioavailable calcium and phosphorus.
Pairs Well With
- Kachumber Salad
- Keto Raita