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| Kadhai Meat Recipe |
Total Time40m
Prep Time10 m
Calories499
Kadhai Meat On the off chance that you are longing for a flavorful lamb curry, this formula is for you. A conventional Punjabi formula, Kadhai meat is a flavorful formula made with a melange of flavors and spices. To set up this formula, you will require lamb, flavors and curd. This formula can be best presented with rice, roti, naan. Cumin seeds and inlet leaves sauteed in a ginger-garlic onion glue carries an astonishing flavor to this formula. This sheep formula is a flavourful dish, which will be a delight for all the non-veg sweethearts. This formula can be served at any bubbly or exceptional events as it is so natural to make. Set it up by following the basic advances and appreciate mind with your loved ones. Kadhai meat can be served at birthday, commemorations, pot karma, game evening and gatherings.
Ingredients of Kadhai Meat
5 Servings
1/2 kilograms mutton
1 tablespoon garlic paste
1 cup refined oil
2 leaves bay leaf
salt as required
1 tablespoon coriander seeds
3 cup tomato
1 tablespoon ginger paste
1 cup onion paste
1 tablespoon cumin seeds
2 teaspoon garam masala powder
1/2 teaspoon turmeric
1/2 teaspoon red chilli powder
Step by step instructions to make Kadhai Meat
Stage 1 Saute onion and flavors
Warmth oil in a kadhai and add cumin and straight leaf. At the point when cumin seeds splutter, add the ginger, garlic and onion to it. Saute it over high warmth till it becomes light earthy colored. Then, add garam masala, salt, turmeric, coriander powder and red pepper.
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Stage 2 Add meat and cook
Keeping on high fire, add meat and cook until it changes tone. Then, add some water. Lower the warmth and cover the kadhai. Allow the meat to cook and continue to mix incidentally, till the water evaporates and oil isolates. Then, at that point add tomatoes and let it stew, till oil isolates.
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| Top food mane |
Stage 3 Garnish and serve
Serve hot and embellish it with coriander leaves. You pair it with steamed rice or chapati.
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| Kadhai Meat Recipe |