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115
Pandhra Rassa (Mutton white curry)
A149
30+4+20 min 80P
Ingredients
Method
500 gm - Mutton with bones
In lukewarm water soak sesame seeds, poppy
seeds, cashew nuts and coconut for 30 minutes
to 1 hour. Place mutton in a large microsafe bowl;
add 2 tbsp oil, ginger-garlic paste, whole spices
and 5 cups water; Cover the dish and Select 149,
press start cook.
Remove the meat and stand it for 10 minutes.
Open the lid and mash it with wooden spoon
lightly; strain through a colander and save the
stock. Grind the soaked nuts and seeds to a fine
paste with the water in which they were soaked.
Put 2 tbsp oil in the same large bowl, add green
chilies (without cutting),bay leaf, nuts and seeds
paste, mix well and cook for 4 minutes,
uncovered, stirring once after 2 minutes.
Take out the bowl; add saved mutton stock and
salt. Heat remaining 1 tbsp oil on gas heat, crackle
cumin in it and pour over meat stock. Cover and
cook for 20 minutes on MEDIUM.
Take out the cooked Pandhra Rassa and stand
for 5 minutes, covered. Remove the green chilies
and bay leaf before serving and discard. Serve the
white curry / soup with any Indian (Maharashtrian)
meal.
1 tbsp - Ginger-Garlic paste
2 tbsp - Oil
2 tbsp - Sesame seeds
1/2- Fresh coconut grated
2 tbsp - Poppy seeds
10 - Cashewnuts
1 - Bay leaf
1-inch stick - Cinnamon
15 -Peppercorns
4 - Green chilies
6 cloves
1/2 tsp - Cumin
Salt to taste
3 tbsp - Oil
Содержание GMX 20CA7 PLM
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