Mutton burra kebab

Grill time: 14 to 16 minutes

Grill temperature: 200 °C

Grill method: Direct indirect

Equipment: Tong and spatula

Core temperature: 70°c

6 pieces double rib Lamb chops

For the marinade

1tbsp raw papaya paste

2tbsp ginger garlic paste

2 tbsp Yogurt

1 tbsp Cream

1tsp cashew paste

½ tsp poppy seeds

Salt to taste

Crush the below ingredients in a mortal pestle 1tsp crushed fennel seeds

1/2 tsp cumin seeds

1 cinnamon stick

2 start anises

10 grm Black cardamom

10 grm Green cardamom

1tsp Caraway seeds

1tsp black pepper corn

1tbsp olive oil

1. In a mixing bowl combine the marinade ingredients with the crushed spiced mentioned and check for seasonings.

3. Now add the mutton chops and gently coat the marinade evenly, refrigerate for 2 hours.

1. Prepare the barbecue for direct heat, approx. 200°C. If using a charcoal barbecue, you need 1chimney starter of lit briquettes.

2. Preheat the grill with lid closed for 6 to 8 minutes.

3. Place the chops on direct heat for 4 minutes per side on direct and 6 minutes on indirect with lid closed as much as possible.

4. Serve hot with green chutney and onion relish.

Tip: Cook the lamb chops in a drip pan on the indirect side to retain the jus.