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mutton barrah


Lamb rack- 6

Raw papaya paste- 1 tsbp

Hung curd- 3ounce

Onion- 2ounce

Cashewnut- 10

Mustard oil- 1 tbsp

Lemon juice- 2tbsp

Ginger and garlic paste- 2tsp

Garam masala- 2tsp

Mint leave- 2 tbsp

Coriander leaves-1/2 ounce

Black salt- 1 tsp

Chat masala- 1/2 tsp


  • Marinate lamb with ginger and garlic paste, salt and lemon juice. kepp it in a refrigerator for 2hrs.
  • Cut onion into slices and deep fry it till golden brown. keep aside to lower down its temperature.
  • Grind brown onion, cashewnut, corriander leaves, and mint leaves together. mix it with hung curd.
  • mix raw papaya paste with the hung curd.
  • Add garam masala, jeera powder, mustard oil, black salt, and chat masala. Whisk it to mix the mixture.
  • Now marinate the lamb rack with its marinades. 
  • Heat barbecue or grill and cook, turning 3-4 time till it become tendor.
  • Serve hot with mint chutney.

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