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|servings per container|
|Serving Size: 5 g|
|Amount Per Serving and/or % Daily Value*|
Spices blend for mutton curry. Estd. 1919. Product of India.
Coriander, Cumin, Chili, Turmeric, Black Pepper, Cloves, Fenugreek Leaves, Salt, Nutmeg, Dry Ginger, Cardamom Seeds, Cinnamon, Bay Leaf, Pulse, Fennel, Caraway, Mustard, Garlic Flakes, Onion Flakes, Mace, Cardamom Green, Asafoetida, Musk Melon.
Grind 15 g ginger, 6 cloves of garlic, 15 g boiled & skinned almonds, 15 g coconut powder and little water to form paste in a grinder. In a pan, heat 50 g of oil and fry 100 g. Chopped onions in it till light golden. Add the paste in it & fry for 5 minutes. Then add 20 g. Meat Curry Masala and fry further for 2 min. Add 120 g natural yogurt pouring little quantity at a time. Add 60 g tomato puree, & salt to taste. Stir for 3-4 min. Add 700 g mutton pieces and brown them turning occasionally on medium flame. Lastly add 250 ml of hot water. Cover & simmer on low flame. Add more water if required & cook for about 45 min or till it is tender. Keep in cool & dry place.
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