Meat In Yogurt sauce.
Ingredients:
Red Chilli, Salt, Coriander, Paprika, Cinnamon, Fennel, Turmeric, Cumin, Musk Melon, Bay Leaf, Black Pepper, Green Cardamom, Cloves, Garlic, Ginger, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola Oil, Silicon Dioxide (Anticaking Agent).
*No Preservative, No Artificial Food Colour.
| Nutritional Information | ||
| Servings per Package: 6 | ||
| Serving per Size: 8g | ||
| Qty per serving | Qty per 100g | |
| Energy | 167kJ (40kcal) | 2093kJ (500kcal) |
| Protein | 2g | 25g |
| Fat, total | 1g | 12.5g |
| -Saturated | 0g | 0g |
| Carbohydrate | 6g | 75g |
| -Sugars | 1g | 12.5g |
| Fiber | 3g | 37.5g |
| Sodium | 730 mg | 9125 mg |
Preparation Method:
| Beef/Mutton | 1 – 1 ½ Kg small cubes |
| Onions, medium | 5, finely sliced/ 2 ½ cups/300g |
| Yogurt, Plain | 1 ½ cups whipped/300g |
| Garlic Paste | ½ tablespoon |
| Ginger, chopped | 2 tablespoons / 2’’ piece / 20g |
| Ghee/Oil | 1 ½ cups/250g |
| Kewra Water | 2-3 tablespoons |
| Shan Korma Curry Mix | 1 packet (useless for mild hot) |
Cooking Instructions:
1. In a small deep pan heat ghee and add sliced onions. Saute/fry on high heat for 10 minutes or until the onions turn transparent.
2. Stir frequently. Reduce heat to low and continue to fry until the onions are lightly golden. Stir continuously.
3. Remove from heat and drain the ghee. Spread the fried onions on absorbent paper. Allow it to cool and when crisp, crush it coarsely with a rolling pin. Do not grind it into a paste. In the same ghee add garlic and fry for few seconds.
4. Then stir in meat, yogurt, ginger, and Shan Korma Curry Mix. Cover and cook on low heat until the meat is tender. If desired, add 1-2 cups of water.
5. Add crushed fried onions and kewra water. Cover and cook on low heat for 5 minutes or until the ghee separates from the gravy.
| Weight | 0.70 kg |
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