These lamb cutlets, or burra kebabs, are usually grilled over hot coals, but they lend themselves to cooking on a barbecue.
This dish is yet another example of the Mughal influence. This technique of grilling marinated meat over hot coals was introduced to India by the Mughals. It is now common, particularly in Awadhi and other northern Indian cuisines. It is the origin of tanduri cooking.
These kebabs are common street food in Lucknow. Each vendor has their own marinade and grills them in front of you over red-hot coals. Typically the bone is wrapped in grease-proof paper and used as the handle whilst you eat it. This makes a wonderful way to serve these as finger-food at a party.
This is another example of the family, particularly my grandfather, finding some great street food and becoming very partial to it. Apparently he was found out because he came home one day with smears of the kebab around his mouth. It can be difficult to daintily eat a cutlet on the bone like these. My grandmother did what she had done before and went to invetigate the matter, with her cook in tow.
My grandmother enentually recorded three different recipes for the kebabs, with three different marinades. One in vinegar, one in oil, and one in yoghurt.
If you keep these separate, you have can three cutlets on a plate, with three different marinades. Despite the preparation differences, this makes a wonderful dish. Each cutlet has a quite different taste.
We always serve this with kachumber, as described in the recipe below. These cutlets feature in our national day lunch menu.
You will need to start this recipe at least the day before to marinate the cutlets.
the recipe
about
equipment
equipment
- 3 large bowl
- small frypan
- barbecue
ingredients
ingredients
- 12 lamb cutlets - frenched (see notes)
for the vinegar marinade
- 2 dried Kashmiri chillies
- 150 ml red wine vinegar
- 2 cloves garlic - minced
- 25 g ginger - minced
- ½ tsp jaggery
for the yoghurt marinade
- 2 green cardamom pods - broken open
- ½ stick cassia - crumbled
- 2 cloves
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp ground turmeric
- 1 tbsp yoghurt
for the oil marinade
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- 2 dried red chillies
- 1 tsp garam masala
- 1 tbsp gingelly oil - see notes
for cooking
- 1 tsp salt
- 1 lime - juiced
for serving
- 400 g kachumber - see recipe
- 1 red chilli - finely sliced
- ½ tsp garam masala
- ½ cup coriander leaves
instructions
instructions
- Prick the lamb cutlets several times on both sides with a fork to aid the marination process. Set aside.12 lamb cutlets – frenched (see notes)
the vinegar marinade
- Make a smooth paste of all of the vinegar marinade ingredients and place into a bowl. Set aside.2 dried Kashmiri chillies, 150 ml red wine vinegar, 2 cloves garlic – minced, 25 g ginger – minced, ½ tsp jaggery
the yoghurt marinade
- Heat a small pan over medium heat, add the whole spices for the yoghurt marinade, and fry for two minutes, or until spices darken, and become aromatic. Remove from the heat, allow to cool, then grind to a fine powder.2 green cardamom pods – broken open, ½ stick cassia – crumbled, 2 cloves, ½ tsp cumin seeds, ½ tsp coriander seeds
- Add the ground spices, the turmeric and yoghurt to a bowl, and mix well. Set aside.½ tsp ground turmeric, 1 tbsp yoghurt
the oil marinade
- Heat a small pan over medium heat, add the whole spices for the oil marinade, and fry for two minutes, or until spices darken, and become aromatic. Remove from the heat, allow to cool, then grind to a fine powder.½ tsp cumin seeds, 1 tsp coriander seeds, 2 dried red chillies
- Add ground spices, garam masala and gingelly oil to a bowl and mix well. Set aside.1 tsp garam masala, 1 tbsp gingelly oil – see notes
to prepare the cutlets
- Place four cutlets into each of the bowls with the marinades. Work the marinades into the meat, then cover, and refrigerate. Allow the cutlets to marinate at least overnight; longer is better.
to cook
- Remove cutlets from refrigerator and allow to come to room temperature.
- Preheat barbecue or grill to highest setting.
- Shake any excess marinade off each cutlet, and place on the barbecue or under the grill. Once on the grill or barbecue, distribute any remaining marinade over the tops of the cutlets, ensuring you do not mix up the marinades. One should be red, one dark, and one light. Cook for three minutes.
- Sprinkle the cutlets with salt, then turn them over. and pour over the lime juice. Cook for three minutes.1 tsp salt, 1 lime – juiced
- Once cooked, remove from the heat, and allow to rest for another three minutes. The cutlets should be slightly charred on the outside – particularly those in the yoghurt marinade – but still be pink on the inside. The resting process will even out the cooking. If pink meat is a problem, increase the cooking time by about a minute a side.
to serve
- Prepare four individual plates by dividing the kachumber, and placing into the middle of each plate.400 g kachumber – see recipe
- Carefully stand one of each different cutlet on the kachumber. Sprinkle with red chilli slices, garam masala and coriander leaves. Serve.1 red chilli – finely sliced, ½ tsp garam masala, ½ cup coriander leaves
notes
notes
private notes
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