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Mutton barra kebab is made of mutton chops, marinated with raw papaya paste, onion paste, ginger garlic paste, salt and red chili powder first. It is again marinated with a variety of spices and other ingredients like hung curd, mustard oil, rock salt, Kasuri Methi, and more. It is finally smoked and refrigerated overnight for proper infusion of flavor and spices. Grilled slowly in an oven and then on a direct flame or on a charcoal grill to perfection, it is quite easy to make mutton barra kebab at home. Read on to learn the simple steps.

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KEY TAKEAWAYS

Mutton berrab kebabs are a very popular and widely consumed dish in North India across all seasons.
Serve it with tomato ketchup, mustard sauce, green chutney, onion salad, yogurt dip, or fresh salad.

Mutton barra kebab tastes slightly spicy, creamy, smoky, and earthy.
Other similar recipes are mutton seekh kebab, mutton shami kebab, galouti kebab, and mutton chaap or lamb chops.

The Ingredients:

For first marination:

500 grams mutton (chops)
1 tbsp papaya paste (raw)
1 tbsp ginger garlic paste
1 tbsp onion paste
½ tsp salt
1 tsp red chili powder

For the second marination:

½ cup hung curd
2 tbsp mustard oil
1 tbsp ginger garlic paste
½ tsp salt (regular)
½ tsp rock salt
½ tsp Kasuri Methi

To make the spice mix:

6 pieces green cardamom (whole pods)
3 pieces dry red chilies (whole)
¼ piece mace (javitri ka phool)
¼ piece nutmeg (jaiphal)
1 tsp cumin seeds
6 pieces cloves
2 pieces black cardamom (pods slit)
1 tsp black peppercorns

To smoke the mutton:

2 pieces charcoal (small)
½ tsp ghee (clarified butter)

To grease the mutton while grilling:

Butter or ghee (as much as required)

A family from Delhi recently moved into a house that is located close to my residence. The scent of mutton dishes, which their family prepared at home, always raised my curiosity, and the desire to know about their family background grew stronger. We started to become acquainted before our friendship developed into a strong bond. The lady of the house taught me this basic recipe because she was my instructor.

I prepared the dish at home for dinner, and I had invited them to join. The meat cooked perfectly, which resulted in a soft and juicy texture that met my expectations. The guests enjoyed my cooking as much as my husband did. My two sons enjoyed them from the moment they received their first piece and wanted for more. I smiled at the lady to express my gratitude for sharing her recipe with me.

How to Make Mutton Barra Kebab? (Step by Step Guide with Images)

Step 1: Marinate 500 grams of mutton chops with 1 tbsp of raw papaya paste, 1 tbsp of ginger garlic paste, 1 tbsp of onion paste, and ½ tsp of salt and then with 1 tsp of red chili powder. Cover and keep it aside for 2 hours.

Step 2: Take ½ cup of curd on a piece of cloth laid over a strainer and a bowl. Tie it and keep it aside for half an hour.

Step 3: Make a masala mix of 6 pieces of green cardamom (whole pods), 3 pieces of whole dry red chilies, ¼ piece of mace (javitri ka phool), ¼ piece of nutmeg (jaiphal), 1 tsp of cumin seeds, 6 pieces of cloves, 2 pieces of black cardamom (pods slit), and 1 tsp of black peppercorns.

Step 4: Make the second marination with the hung curd mixed nicely with 2 tbsp of mustard oil, 1 tbsp of ginger garlic paste, ½ tsp of regular salt, ½ tsp of rock salt, ½ tsp of Kasuri Methi, and the ground masala.

Step 5: Mix it with the mutton pieces.

Step 6: Make a container from silver foil and put it in the middle of the bowl with marinated mutton.

Step 7: Burn 2 small pieces of charcoal. Remove them red hot with a thin layer of ash on them. Put them in the paper foil.

Step 8: Put in ½ tsp of ghee or clarified butter, cover it, and keep it aside for 10 minutes. Remove the cover and the charcoal pieces after 10 minutes, mix again, cover, and keep in the fridge overnight.