| Mutton |
4
pounds |
Onion
paste |
1
cup |
| Ginger
paste |
2
tab spoons |
Garlic
paste |
2
teaspoons |
| Cardamom |
7
counts |
Cinnamon |
5
pieces |
| Curd |
1
cup |
Ghee |
1
cup |
| Sugar |
1
tab spoon |
Salt |
2
tab spoons |
| Jaffran |
¼
teaspoon |
Milk |
1
cup |
| Green
chilies |
14
counts |
Keora |
2
tab spoons |
1.Cut
the mutton and wash it. Now put all the spices accept jaffran,
milk, green chilies, and keora. Mix it well. After 15 minutes
hit the ghee and put the meat in the pan. Cover it and cook it
in low hit. After 30 minutes stir it.
2.When
the meat boiled put the keora and stirs it well. When you will
see oil is floating over the meat; put food, milk, and green
chilies. Cover it and cook it 30 more minutes in really low
temper. |
|
