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Indian Recipes

Monday, November 7, 2011. Onion chopped 2 nos. Tomato chopped 3 nos. Green chillies chopped 4 nos. Ginger garlic paste 2 tsp. Chilli powder 1 1/2 tsp. Coriander powder 1 tsp. Turmeric powder 1/2 tsp. Coconut milk of 1/4 no(medium sized). Curry Leaves 10 to 12 nos. Coriander Leaves 1 spring. 1 Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside. 5 Add marinated mutton and continue frying in slow flame.

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Indian Recipes | spicespecial.blogspot.com Reviews
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Monday, November 7, 2011. Onion chopped 2 nos. Tomato chopped 3 nos. Green chillies chopped 4 nos. Ginger garlic paste 2 tsp. Chilli powder 1 1/2 tsp. Coriander powder 1 tsp. Turmeric powder 1/2 tsp. Coconut milk of 1/4 no(medium sized). Curry Leaves 10 to 12 nos. Coriander Leaves 1 spring. 1 Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside. 5 Add marinated mutton and continue frying in slow flame.
<META>
KEYWORDS
1 indian recipes
2 lamb masala gravy
3 ingredients
4 mutton lamb 500 gms
5 garam masala powder
6 vinegar 5 ml
7 yogurt 1 tsp
8 salt to taste
9 procedure
10 source
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indian recipes,lamb masala gravy,ingredients,mutton lamb 500 gms,garam masala powder,vinegar 5 ml,yogurt 1 tsp,salt to taste,procedure,source,posted by,dolly,1 comment,email this,blogthis,share to twitter,share to facebook,share to pinterest,lamb,method
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Indian Recipes | spicespecial.blogspot.com Reviews

https://spicespecial.blogspot.com

Monday, November 7, 2011. Onion chopped 2 nos. Tomato chopped 3 nos. Green chillies chopped 4 nos. Ginger garlic paste 2 tsp. Chilli powder 1 1/2 tsp. Coriander powder 1 tsp. Turmeric powder 1/2 tsp. Coconut milk of 1/4 no(medium sized). Curry Leaves 10 to 12 nos. Coriander Leaves 1 spring. 1 Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside. 5 Add marinated mutton and continue frying in slow flame.

INTERNAL PAGES

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1

Indian Recipes: PANEER MAKHNI

http://spicespecial.blogspot.com/2011/11/paneer-makhni.html

Saturday, November 5, 2011. Paneer cubes cooked in basic makhani gravy. 1 1/2 inch piece. Green chillies, chopped. Kashmiri red chilli powder. Fresh coriander leaves, chopped. Dried fenugreek leaves (kasoori methi). Subscribe to: Post Comments (Atom). Share on Social Media. Reshme Chicken / Mutton. Dolly Awesome Inc. template. Powered by Blogger.

2

Indian Recipes: Keema Curry

http://spicespecial.blogspot.com/2011/11/keema-curry.html

Friday, November 4, 2011. Meat(minced) – 250g(washed and drained). Tomato – 2 nos. Onion – 2 nos(chopped). Potatoes(cut into small pieces) – 1/2 cup. Green chillies(cut into thin rounds) – 2 nos. Coconut(grated) – 4 tbsp. Curry leaves – Few. Ghee – 2 tbsp. Coriander leaves – 1/4 cup. Cummin seeds(Jeerakam) – 1/2 tsp. Chilly powder – 1 tbsp. Turmeric powder – 1/2 tsp. Ginger – one inch piece. Garlic – 4 cloves. Onion – 1 no. Pepper powder – 1/2 tsp. Garam masala – 1/2 tsp. How to Make It. Note (Use only r...

3

Indian Recipes: Mughlai Chicken

http://spicespecial.blogspot.com/2011/11/mughlai-chicken.html

Friday, November 4, 2011. 1 (1-inch) piece ginger, peeled. 4 cloves garlic, peeled. 1 fresh green chili. 1/4 cup vegetable oil. 6 tbsp. of Regal Rice Pilaf. 3 pounds boned chicken thighs. 2 onions, finely chopped. 1 cup plain yogurt. 1/2 cup heavy cream. 3/4 cup flaked almonds, toasted, to garnish. Heat the oil in a large pan and stir fry or pan fry the chicken pieces in batches to seal in the juices, then remove to a dish. Add the Regal Rice Pilaf spices and fry in the same oil. Remove and keep aside.

4

Indian Recipes: Reshme Chicken / Mutton

http://spicespecial.blogspot.com/2011/11/reshme-chicken-mutton.html

Saturday, November 5, 2011. Reshme Chicken / Mutton. Reshme Chicken / Mutton. One of the methods adopted by most of the restaurants that are known for roast/baked meat is slow-cooking. They either bake or roast their Meat for long hours on low heat, so that the flavors get emphasized much; for instance we all know Fish or Meat cooked tastes better the next day - Why? Well because the ingredients get fused with the Meat much more and gives it an incredible and an unique taste. 2 Chillie Powder - 1 teaspoon.

5

Indian Recipes: Kadai Mutton Curry

http://spicespecial.blogspot.com/2011/11/kadai-mutton-curry.html

Friday, November 4, 2011. Kadhai Gosht / Mutton Curry. Gosht is adapted from a Persian word and implies Meat and since Lamb is adopted and. Preferred in India, this recipe has become a signature Mutton dish. And I must say the fat of the Mutton gives a very unique taste to the curry and has become one of the staples in Restaurants. Weekends being Non-Veg special days, I was hopping around to get a new recipe to try out and found Nitha's Kadhai Gosht / Mutton Curry from " Amateur Perceptions. 3 Add salt, ...

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Indian Recipes

Monday, November 7, 2011. Onion chopped 2 nos. Tomato chopped 3 nos. Green chillies chopped 4 nos. Ginger garlic paste 2 tsp. Chilli powder 1 1/2 tsp. Coriander powder 1 tsp. Turmeric powder 1/2 tsp. Coconut milk of 1/4 no(medium sized). Curry Leaves 10 to 12 nos. Coriander Leaves 1 spring. 1 Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside. 5 Add marinated mutton and continue frying in slow flame.

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