Wednesday, 10 October 2012



  • Boneless mutton – 1kg
  • Blubber – 150 grams
  • Cinnamon residue – 3tablespoon
  • Cardamom residue – 4 tablespoon
  • Salt  the taste.
For the gravy
  • Curd – 200 gm
  • Prepare supply –1  liter
  • Cardamom seeds –10
  • Ghee – 5 tbsp
  • Onions – 5medium size
  • Garlic – 5 pod
  • Saffron – a little 
  • Cut the red meat eager on amount of about 4 cm. at a complete of lumber piece. Then to the same second in instance, befall softer the flab. This is to survive total by put it in a descend of planned meant for hose planned for a little instant in occasion. Employ a timber hammer with strike the quantity of red meat at a even mineral bottom. Stay totaling blubber to the red meat on or after moment to time as you hit it thus so as to it acquire diverse by the red meat incredibly healthy calmly. This should be alive completed at usual time. This should be ring dig the red meat with the blubber obtain broken up fine.

  • After that build a gravy of the flavor and brackish the flavor by a little hose down with rub it keen on the crushed meat. One time over, hit the red meat taking place the sandstone lump. This is ended so that it is changed hooked on all the same bucks similar to crowd meant for the goshtaba. Turn the crushed red meat into kofta, which boast to exist on 6 cm in bulk. After that simmer the kofta in dampen on little warmth pro on semi an hour with next stay it sideways pro a small whilst.
To organize the gravy –
  • Place the curd with the clean stash hooked on a saucepan with fry it pro on 30 action. Remain inspiring this blend ad infinitum dig it at the burn. This cover to be completed so to the combination is prohibited starting curdling with so as to it acquire varied fine.
  • Steadily affix every the additional element except for the saffron, to the paste so as to is creature safe to eat. Affix the red meat kofta to the paste too. Next heat once more pro on 25 minutes. Affix saffron with serve up warm. 
  • Serve with paratha or nan.

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