mutton white kuruma
mutton white kuruma 
Ingredients ::::
Lamb - one kilo
Tomato - one
Big onion - one
Green Chilli - 4
Cumin powder - a teaspoon
White pepper powder - a teaspoon
Karam masala powder - one teaspoon
Ginger garlic falls - a tablespoon (as a cooll)
Stripe - 2 piece
Clove - 5
Auction - 5
Curd - 200 ml
Coriander, mint - a hand
Coconut - half cover
Kasagasa - 2 tsp
Cashew nuts - 8
Oil - A Tablespoon
Butter (a) ghee - 50 grams
Salt - enough
Awakening Juice - A Tablespoon
The recipe:
First grind kasagasa without adding water to the mixi. Then put the cashew in it and grind. Then add coconut poles and give some water and grind well. Cut both onions and green chillies into length. Cut tomatoes, coriander and mint.
Then leave oil and butter in the cooker together and put it on dry and put it on auction and cloves and explode.
Then saute it with half of chopped green chillies, chopped tomatoes, coriander, mint.
Then sour ginger garlic and sour until green smells gone.
Now put cleaned meat and saute. Add all the spices to it after sour lightly.
Add spice and stir well then pour curd.
Stir everything together then add half a liter of water and cover it with salt and boil for 20 minutes.
Open 20 minutes later and add grounded coconut eyebrows.
Hereafter put the fire down and boil. Also add the remaining green chillies. Pour uplifting juice into the Guruma gathering.
Boil a little more time then die.
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