Barrah kebab is a frequent visitor at the kebab and mouton lovers’ table. The kebab originates from Iran and is basically made by grilling juicy marinated lamb shanks to charred perfection. Various other – equally delicious – versions also include the use goat meat instead of lamb. Typically served with a parsley and yogurt dip or a classic mint-coriander dip, barrah is devoured widely in Middle East Asia.
Brilliant Barrah
Marinated ribs of mutton grilled to perfection.
Servings4
Prep Time360 minutes
Cook Time30 minutes
Ingredients
- 500g mutton ribs
- 1tsp Ginger paste
- 1tsp garlic paste
- 4 Cloves
- 4 green cardamoms
- 4 Pepper Corns
- piece A tinyof cinnamon
- ¼cup hung curd
- salt to taste
Instructions
- Powder the cloves, cardamoms, peppercorns and cinnamon together.
- Pierce the meat and marinate for 6-7 hours or overnight.
- Heat a barbecue or grill and cook, turning 3-4 times for 20 minutes until tender.
- Garnish with lemon and onions.
- Serve.
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