Royal Recipe
Awad Barbat masala muttom Barbat
ingredients
- 500 gms lamb
- 175 gms (3–4 large onions), ground to paste
- 60 gms (1 tablespoon) ginger-garlic paste
- 30–40 gms Barbat masala, ground to fine paste
- 1 bay leaf
- 150–175 ml oil
- Salt to taste
- Fresh coriander leaves for garnish
instructions
- Heat oil and add 1 bay leaf.
- Add onion paste and ginger-garlic paste, fry till golden brown.
- Add finely ground Barbat masala and cook until it leaves oil.
- Add lamb and sauté well.
- Add salt and required water, cook until lamb becomes tender.
- Garnish with fresh coriander leaves.
- Serve with soft rice or Indian bread, add lemon to enhance taste.
