Methi Goat Curry at Juliane Michaelis blog

Methi Goat Curry. Add the fenugreek leaves and stir well. Add mutton, potatoes and two cups of water and put the lid on. Add 1/2 cup of hot water to the pan, stir to mix well, lower heat to a simmer and cover the pan. Method in a large heavy bottomed saucepan heat a good amount of oil, at least enough to cover the base of your pan and when hot add the onions and fry over medium heat,. Reduce the heat to low and then add the goat meat along with all the marinade. Add the goat pieces to the masala, season with salt to taste and stir to fully coat the goat pieces with the masala. Add the browned lamb back to the pan, along with the methi leaves, tomato puree, and water. Reduce the heat to low and cook for 15 minutes. Give a good stir to coat the goat in browned. Add tomatoes, coriander powder, meat masala and salt and cook for 5 minutes till the tomatoes break down slightly. Cook until the meat is tender, 10 to 15 minutes. Season with salt to taste. Sauté until the goat is browned well. Remove the pressure cooker from.

GOAT CURRY Jehan Can Cook
from jehancancook.com

Give a good stir to coat the goat in browned. Season with salt to taste. Add tomatoes, coriander powder, meat masala and salt and cook for 5 minutes till the tomatoes break down slightly. Add the browned lamb back to the pan, along with the methi leaves, tomato puree, and water. Add the goat pieces to the masala, season with salt to taste and stir to fully coat the goat pieces with the masala. Add mutton, potatoes and two cups of water and put the lid on. Reduce the heat to low and then add the goat meat along with all the marinade. Method in a large heavy bottomed saucepan heat a good amount of oil, at least enough to cover the base of your pan and when hot add the onions and fry over medium heat,. Cook until the meat is tender, 10 to 15 minutes. Add the fenugreek leaves and stir well.

GOAT CURRY Jehan Can Cook

Methi Goat Curry Reduce the heat to low and then add the goat meat along with all the marinade. Add the fenugreek leaves and stir well. Give a good stir to coat the goat in browned. Add mutton, potatoes and two cups of water and put the lid on. Reduce the heat to low and then add the goat meat along with all the marinade. Remove the pressure cooker from. Add 1/2 cup of hot water to the pan, stir to mix well, lower heat to a simmer and cover the pan. Sauté until the goat is browned well. Reduce the heat to low and cook for 15 minutes. Cook until the meat is tender, 10 to 15 minutes. Add the browned lamb back to the pan, along with the methi leaves, tomato puree, and water. Season with salt to taste. Add the goat pieces to the masala, season with salt to taste and stir to fully coat the goat pieces with the masala. Add tomatoes, coriander powder, meat masala and salt and cook for 5 minutes till the tomatoes break down slightly. Method in a large heavy bottomed saucepan heat a good amount of oil, at least enough to cover the base of your pan and when hot add the onions and fry over medium heat,.

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