Fixings
Oil : half glass
Sheep Shank/Chops : 1 kg (50-60 gram each piece)
Onion (cut) : 1 medium
National Ginger Paste : 1 tablespoon
National Garlic Paste : 1 tablespoon
National Chili Powder : 1 and 1/2 tablespoons
National Turmeric Powder : 1/2 teaspoon
National Coriander Powder : 1 and 1/2 tablespoons
National Iodized Salt : to taste
Entire Wheat Flour (atta) : 4-5 tablespoons
National Cumin Seeds (cooked) : 1 tablespoon
Technique
In a substantial sauce skillet warm the oil and cook the meat on high warmth for a couple of minutes till it changes shading.
Turn the warmth to medium and include onion, National Ginger Paste, National Garlic Paste, National Chili Powder, National Turmeric Powder, and National Coriander Powder. furthermore, National Iodized Salt. Do bhunai, utilizing a sprinkle of water, for around 5-6 minutes till the oil isolates.
To this include around 6 some water and put it on a stew with the top secured. Contingent upon the size and nature of meat it might take around 1.5 - 2 hours.
At the point when the meat is delicate there ought to be sufficient fluid left to make sauce (around 4 containers). Now, skim out the roghan and save for the season of serving.
Race with some water. Pour little at once, while mixing to accomplish the coveted thickness. The sauce ought not be too thick. Convey to a full bubble. Turn the warmth to low and cook for an additional 10 minutes.
Kill the warmth. Pound National Cumin Seeds between your palms and add to the kunna.
Serve hot went with crisp kulchas.
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