Burrah Masaledar Recipe

Burrah Masaledar Recipe
Photo Credit: http://www.indianfoodjunction.com/Chettinad-Recipe/940-Burrah-Masaledar-Recipe.html
Burrah Masaledar is a spicy and delicious lamp recipe. Learn how to make/prepare Burrah Masaledar by following this easy recipe.
Burrah Masaledar Recipe
Preparation Time 120 Minutes
Cooking Time 40 Minutes
Difficulty Average
Recipe Type Non Veg.
Serves 4
  • 15 Lamp Chops (washed and dried)
  • 2 inch piece Raw Papaya (grated)
  • 1 cup Yoghurt (hung)
  • 2 Onions (chopped)
  • 2 Tomatoes (chopped)
  • 1 tbsp Coriander Seeds
  • 4 Cloves
  • 2 Black Cardamoms
  • 1 blade Mace
  • 6-7 Black Peppercorns
  • 2 Dried Chilies
  • 2 tsp Kashmiri Red Chili Powder
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1 tbsp Coriander Leaves (chopped)
  • 3 tbsp Oil
  • Salt
How to make Burrah Masaledar:
  • Take a bowl and add curd, raw papaya and salt.
  • Marinate the lamp chops in the curd mixture for 2 hours.
  • Roast all the dry spices and powder them in a blender.
  • Now heat oil in a pan and sauté onions until golden.
  • Now add ginger-garlic paste and fry for 2 minutes.
  • Add kashmiri chili powder and the powdered spices.
  • Add marinated lamb chops and mix well with the spices.
  • Add one cup water and simmer the gas for fifteen minutes.
  • Cook till chops become tender.
  • Add tomatoes and cook on high flame for 5 minutes.
  • Garnish with coriander leaves.
Serve with butter naan.