Khasir meat rezala

1/1 kg of castrated meat.

2/1 tablespoon of ginger paste.

3/1 teaspoon of garlic paste.

4 / 1/2 cup of onion paste.

5/1 teaspoon of turmeric powder.

6/1 teaspoon of chili powder.

6/1 teaspoon of cumin powder.

6/1 teaspoon of coriander powder.

9/1 tablespoon of poppy seed paste.

10 / 1/2 cup of oil.

11/1 tablespoon of ghee.

12 / Salt to taste.

13/5 green chillies.

14 / 1-2 bay leaves.

15/3 pieces of cinnamon.

18/4 cardamom.

18/1 cup of chopped onion.

16/3 potatoes.

19 / Keora water 1/2 table spoon.

Method:

First, the meat should be cut into pieces, then cut and washed with clean water, then drain the water.

Then take a pot and heat the oil in the pot and fry it with cinnamon, cardamom and bay leaves for 10 seconds then add onion and fry till light brown.

Now you have to fry this pot with meat and salt for 17-18 minutes.

When the meat is fried, add all the bata spice except poppy seed paste and cumin powder. Then you have to take it out for a while.

After 17-18 minutes, open the lid and pour 1/2 cup hot water in the pot and cook it on medium heat for a while. The potatoes were cut in half lengthwise and cut into 2 pieces.

Then when the water is dry, add 2 more cups of water with the potatoes and raw chillies and shake well and then cover with dakna.

Then after 15 minutes open the lid and shake with cumin powder and poppy seed paste and cover again. When the potatoes are cooked, leave a little oil in it and cover it again with 1/2 tablespoon ghee.

Now after 15 minutes you have to turn off the stove and take it down.