RECIPES OF PAKISTAN

Ingredients

1 kg

3/4 cup

2 medium

1 cup

2

7-8

1 tsp

6-7

1/2 tsp

1 tbsp

1 tbsp

3 tsp

1 tsp

1 tsp

1 1/2 tsp

Chickens or mutton (cut into pieces)

Oil

Onions, thinly sliced
Plain yogurt
Bay leaves
Cloves
Black pepper
Green cardamoms
Black cumin
Garlic paste
Fresh ginger paste
Ground coriander
Garam masala
Chilli powder
Salt

1. Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste
2. Mix the onion paste with yogurt and keep aside
3. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute
4. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt
5. Stir frequently and sauté for about 5 minutes (add little water if the mixture sticks to the bottom of the pan)
6. Add meat and fry for another 5 minutes
7. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender
8. Stir continuously and add a little yogurt mixture at a time to the meat to blend it into the mixture
9. Repeat until all the yogurt has been added
10. Stir frequently and fry for 5-8 minutes or until the meat is tender
11. Add 1-2 cups of water if the gravy is to be thin, otherwise add 1\2 cup of water
12. Bring to a boil and remove from heat
13. Sprinkle with coriander and serve hot with Nan or rice