Mexican Barbacoa (Customized)



Marinate mutton (Syrian) whole leg with red chilli powder, turmeric powder, pepper powder, ginger-garlic-green chilli paste, smoky sauce, garam masala and lemon juice (salt to taste) and keep refrigerated for at least 24 hours.

Cook for 2 whistles in the pressure cooker. Transfer to the cooking range oven tray with stock straight from the cooker and cook 1 hour in low flame.

Your customized Mexican Barbacoa is ready to serve…..