Bara Kabab Recipe


Difficulty LevelEasyServings5
DishMain Ingredient


 Raw papaya50 Gram
 Ginger50 Gram
 Garlic50 Gram
 Salt To Taste
 Lime juice1
 Curd250 Gram
 Mutton12 Kilogram (12 Chops Each Weighing A Kilogram)
 Green chili paste2 Teaspoon
 Kashmiri chili powder1 Tablespoon
 Cumin powder1 Teaspoon
 Garam masala powder1⁄2 Teaspoon
 Mace1⁄2 Teaspoon
 Nutmeg1 Pinch
 Green cardamom powder1 Pinch
 Refined oil2 Tablespoon
 Ghee2 Tablespoon

Nutrition Facts

Serving size

Calories 4625 Calories from Fat 2619

% Daily Value*

Total Fat 291 g447.2%

Saturated Fat 122.8 g614.2%

Trans Fat 0 g

Cholesterol 1630.5 mg

Sodium 1596.9 mg66.5%

Total Carbohydrates 12 g4%

Dietary Fiber 1.8 g7.3%

Sugars 3.6 g

Protein 459 g918%

Vitamin A 29.3% Vitamin C 24.8%

Calcium 27.3% Iron 236.5%

*Based on a 2000 Calorie diet


1 Grind the raw papaya. Grind the ginger and garlic together. The lamb chops should be cleaned of all fat and sinews. Rub in salt and lime juice. Next, rub well the raw papaya paste. Keep aside.
2 In the meantime, hang the curd tied in a muslin to drain whey. Beat the hung curd and add the rest of the ingredients. Marinate the chops in it for 4-6 hours. Longer marination helps the spices to penetrate the meat.
3 Grill the wire mesh of the gas tandoor and lay the chops, a few at a time and cover. Keep basting with oil. You will need 15 minutes per side, at least. See to it the meat gets well cooked. Turn once in between.
4 If you don't have a tandoor, bake for 40-45 minutes in a 200°C / 400°F oven, turning at least once.