For Pakoras (Wastes):
1 cup besan (gram flour)
½ teaspoon red bean stew powder
½ teaspoon cumin seeds
½ teaspoon salt
Category: Traditional Pakistani dishes
250g minced meat (hamburger or chicken)
1 little onion (finely cleaved)
1 green bean stew (finely hacked)
2 tbsp coriander leaves (slashed)
1 tsp ginger-garlic glue
½ tsp garam masala
500g boneless chicken
½ cup cream
½ cup yogurt
1 tbsp ginger-garlic glue
1 tsp salt
500g meat or sheep
1 onion (cut)
2 tomatoes (hacked)
1 tbsp ginger-garlic glue
1 tsp salt
1 tsp red stew powder
Heat Ghee/Oil: In a weighty lined dish, heat ghee or oil over medium intensity.
Sauté Garlic: Add cleaved garlic and sauté until fragrant.Add Sheep: Put the lamb pieces into the dish and singe them until they become brilliant brown.
Mustard greens (Sarson) – 500g
Spinach (Palak) – 250g
Bathua (Chenopodium/Goosefoot leaves) – 250g (discretionary)
Green chilies – 2-3 (acclimate to taste)
Ginger – 1-inch piece (finely cleaved)
Garlic – 4-5 cloves (slashed)
Onion – 1 (finely slashed)