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Mutton Burra Kebab

Makes: 4
4pcs. Mutton Chops
For the Dry Rub:
1 tsp. Fennel seeds
1 Cinnamon stick
1 tsp. Black Peppercorns
1 tsp. Cloves
1⁄2 tsp. Cumin seeds
1 tsp. Green Cardamom
1 tsp. Coriander seeds
2 Bay leaf
3 Dried chillies
2.5cm Ginger
4 Cloves Garlic
4 Green Chillies
1 tbsp. Olive oil
1 tbsp. Raw papaya
2 tbsp. Yogurt
1⁄2 Lemon
1⁄2 tsp. 小匙 Salt
Recipe preparation
In the kitchen:
  • Grind Dry rub ingrediants in a mixer into powder form.
  • Grind ginger and garlic in a mixer into a paste.
  • Grind green chillies in a mixer into a paste.
  • In a mixing bowl combine all the ingredients.
  • Add the mutton and allow to marinate for 1 hour.
At the barbecue:
  • Preheat grill to 200°C for 15 minutes with the lid down.
  • Place the mutton chops over direct heat. Close the lid and let it cook for 4-5 minutes.
  • Once you have seared the muton, move it over indirect heat and close the lid to cook for 4 to 6 minutes.
  • Check with a thermometer and when the mutton reaches a core temperature 70°C its cooked.
  • Serve Burra kebabs with green chutney and onion relish.