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 put chopped onions and saute until color changes.

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.

Now hot and tasty mutton white kuruma is ready....