Rajma-meat-meat
Ingredients: Rajma 50 grams, 25 grams of meat, 50 g of onion, 10 gm of oil or ghee, half a teaspoon of garlic, 1 teaspoon of pepper powder, 1 teaspoon of coriander powder, 1 teaspoon of coriander leaves, half a handful of coriander leaves, a piece of ginger 3 feet of garlic. In size, 1 raw pepper, 1 teaspoon of hot spices (Lang, cinnamon, cumin, cardamom).
Recipe: Wash the sages for about four or five hours. Mix onion, garlic, ginger and raw pepper and grind them finely. Heat oil in a pan and fry the ground spices, garlic, pepper powder and coriander powder. When the oil comes out of the spices, add the meat and fry. For a while, fry the meat and add hot water to taste. Then add the supplies to the broth to thicken if the meat is completely cooked. Sprinkle hot spices on top. Add chopped coriander leaves with polao, bread, parathas, etc. to get more taste.
Language : English