INGREDIENTS
1 kg undercut/mutton/veal
2 large onions
1 ½ cup curd
1 tbsp nuts
A-Grind
2 tbsp ginger
1 pod garlic
2 tsp dhania seed
2 tej patta [bay leaves]
½ cup cream
B- Dry grind
2 tsp khus-khus
1 tsp peppercorns
1 tsp jeera
3 cloves
2 pieces cinnamon
3 cardamoms
1 tsp dhania
METHOD
Cut meat into pieces. Marinade in A for as long as possible (½ hr- 4 hrs). Slice onions thin and fry till golden brown. Remove and drain. Grind nuts. Mix B into meat and cook piece by piece on hot fire. Fry well. Add curd, nuts, tej patta and 1 cup water. Simmer gently. Add cream just before serving. Garnish with fried onions.
1 kg undercut/mutton/veal
2 large onions
1 ½ cup curd
1 tbsp nuts
A-Grind
2 tbsp ginger
1 pod garlic
2 tsp dhania seed
2 tej patta [bay leaves]
½ cup cream
B- Dry grind
2 tsp khus-khus
1 tsp peppercorns
1 tsp jeera
3 cloves
2 pieces cinnamon
3 cardamoms
1 tsp dhania
METHOD
Cut meat into pieces. Marinade in A for as long as possible (½ hr- 4 hrs). Slice onions thin and fry till golden brown. Remove and drain. Grind nuts. Mix B into meat and cook piece by piece on hot fire. Fry well. Add curd, nuts, tej patta and 1 cup water. Simmer gently. Add cream just before serving. Garnish with fried onions.
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