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rich breakfast curry...
Put ginger, garlic, saunf in oil and fry for 2 minutes.
Put haldi, chili, dhaniya, salt, zeera and the meat in. Keep the cooker
on high heat. Mix until the oil separates from the masalas. put beef stock
in with 3 cups of water. leave for 2 minutes. put heat on medium and leave
covered. When the meat has tenderised, put in the wholemeal flour to thicken.
Put the baghaar in, and add