Today, I am presenting you with the recipe of Barrah Kebab. The meaning of the word 'Barrah' in the Urdu language is lamb or goat.
Barrah Kebab is originated from Iran but it is quite popular in India and Pakistan apart from many countries of the Middle East. It is also known as Mutton Barra. In this recipe, either waist portion pieces or chops from a goat or lamb are used.
The Barrah Kebabs made from these portions are finger-licking delicious. If you want to get applause from your guest at dinner, it the best starter dish undoubtedly. So let's get started the matchless recipe of Barrah Kebab.
Cooking Steps:
For this recipe, we need 500 grams of goat/lamb meat. I am using pieces of saddle part but chops can also be used. For marination, Take one tablespoon of ginger garlic paste, 3 tablespoons of hung curd, 1 tablespoon of raw papaya paste, 1 tablespoon of Kashmiri Chili powder, 1 teaspoon of garam masala powder, 1 teaspoon of cumin powder, 1 teaspoon of coarsely ground red chili, 1/4 teaspoon black pepper powder, add salt as per taste, 1 tablespoon of dry fenugreek leaves, 1/4 teaspoon of Chaat Masala, Squeeze half a lemon, Mix well. 2-3
tablespoon preheated mustard oil which is at room temperature. Mix again. The marinade is ready. Add meat pieces, Mix pieces with the marinade nicely. I have added raw papaya paste in this marinade, which is a natural tenderizer and helps to cook these kebabs early. Clean the opening and cover it with cling wrap. You can also keep it in an airtight container. We have
to keep it in the refrigerator overnight. So that papaya can tenderize the meat. Its been 10 hours, we have kept the marinated meat in the refrigerator. Lets's prepare charcoal to roast these
kebabs. Put the marinated meat on skewers. I am going to roast these on a charcoal stove. Fill the stove with burning charcoals. Place the charcoal evenly on the stove. Place skewers on the top of the stove. After roasting for some time, I have realized the pieces rotated on skewers when I tried to rotate skewers to roast from the other side and I was not able to roast. To avoid this I have inserted wooden skewers in meat pieces so that these would not rotate. The question is for how long these should be roasted. It depends upon the heat, the distance between heat and pieces. It is advisable to take your own decision as per the texture of meat. You can also bake these in a preheated oven at 200-degree celsius for 35 to 40 minutes. After roasting from one side, flip the skewers to roast from the other side. As soon as it roasts, its aroma spread out in the atmosphere and increases the hunger. Our Barrah kebab or Mutton Barra is cooked. Now let's remove the skewers and serve. Crispy from outside and juicy from the inside, tender in eating, and matchless in taste! it is the secret of an authentic Barrah Kebab. Garnish it with coriander leaves. Relish it with your favorite drink!
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