https://lh3.googleusercontent.com/p/AF1QipM4JG6Fuo66EaFypMleYHSzirBO4eNp5xU23YOQ=s1600-w400. (image source) Ingredients:
-Khan meat 2 kg
Add 2 tablespoons of bowl
-Rosun bowl 2 teaspoons
1 cup of dip bowl
-Haludgadha 2 teaspoons
2 tablespoons of pepper powder
-joura powder of 2 teaspoons
-Take two teaspoons of milk powder
-posted potato tablespoon
-Tel 1 cup
-give tablespoon
According to salt taste
-Cour chilli is 10
-Teoplepatha 2
- 3 pieces of twin
-Lite 4
2 cups of dandruff
-Aloo 6
1 tablespoon of ground water
Method of making:
Cut the khasir meat into pieces and wash it with water. Heat the oil in the pot and fry the onion with cardamom, cardamom and bay leaf. Soak 10-15 minutes with meat and salt. If the meat is fried, spinach and jarara powder except for the other spices spray some time. After 10-15 minutes open the lid and cook 1 cup of hot water and cook for a few minutes. Cut the potatoes from the middle of the length and cut it into two pieces. When the water gets dry, cover with potatoes and green chilli with another 1 and a half cup of hot water. After 10 minutes, cover the lid and cover with jirgadhara and postadana bowl again. When the potatoes are boiled, reduce the luster and cover the lid and cover it with a little more water and a bit of water. After adding a little oil to the meat, cover one tablespoon of ghee. After 10 minutes, strain the oven and keep it short. Cook, finish, serve. (Link)
