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Bayram Yahnisi

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Soak the chickpeas overnight. Slice the onions. Fry the onions in butter. Add tomato paste and spices to the roasted onions and continue frying for a few more minutes. Add the bony meat with chickpeas soaked overnight and water, cook for 1.5 hours on low heat and serve.

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INGREDIENTS
1 kg bone-in mutton
3 onions
1 teaspoon of chickpeas
4 glasses of water
1 tablespoon of chili paste
2 tablespoons of butter
1 teaspoon of black pepper
1 teaspoon of salt

Bayram Yahnisi

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