Kadhai Meat Recipe

Kadhai Meat Recipe. In the event that you are needing for a tasty lamb curry, this recipe is for you. A customary Punjabi recipe, Kadhai meat is a heavenly recipe made with a melange of flavors and spices. To set up this recipe, you will require lamb, flavors and curd. This recipe can be best presented with rice, roti, naan. Cumin seeds and straight leaves sauteed in a ginger-garlic onion glue carries an astounding flavor to this recipe.

This lamb recipe is a flavourful dish, which will be a joy for all the non-veg sweethearts. This recipe can be served at any bubbly or unique events as it is so natural to make. Set it up by following the straightforward advances and appreciate mind with your loved ones. Kadhai meat can be served at birthday, commemorations, pot karma, game evening and gatherings.

Elements of Kadhai Meat

5 Servings
1/2 kilograms sheep
1 tablespoon garlic glue
1 cup refined oil
2 leaves cove leaf
salt as required

1 tablespoon coriander seeds
3 cup tomato
1 tablespoon ginger glue
1 cup onion glue
1 tablespoon cumin seeds

2 teaspoon garam masala powder
1/2 teaspoon turmeric
1/2 teaspoon red stew powder

Kadhai Meat Recipe

The most effective method to make Kadhai Meat

Stage 1 Saute onion and flavors
Heat oil in a kadhai and add cumin and inlet leaf. At the point when cumin seeds splutter, add the ginger, garlic and onion to it. Saute it over high intensity till it becomes light brown. Then, add garam masala, salt, turmeric, coriander powder and red pepper.

Stage 2 Add meat and cook
Keeping on high fire, add meat and cook until it changes tone. Then, add some water. Bring down the intensity and cover the kadhai. Allow the meat to cook and continue to mix incidentally, till the water evaporates and oil isolates. Then add tomatoes and let it stew, till oil isolates.

Stage 3 Garnish and serve
Serve hot and decorate it with coriander leaves. You pair it with steamed rice or chapati.

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