A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg
dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of
flavouring spices lend this blend an aromatic chorus. |
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In all meat preparations requiring a dark gravy.
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MEAT
To cook 500 gms. of Meat.
Grind to fine paste 2 onions. Mix with 1 tsp Ginger/Garlic paste. Add salt and 4 tbsp
strained Curd.
Marinate cleaned and cut Mutton pieces with Mixture. Keep for 2 hrs. Heat 4 tbsp oil, fry
till crisp 2 sliced onions. Add Marinated Mutton, 3 tsp EVEREST
Meat Masala. Stir for 5 mins. Add 2 cups water.
Pressure cook for 10 mins. |
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