| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
East Indian |
India acces, Non veg |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Duck; (chicken, beef or |
|
|
; tongue may be used |
|
|
; instead) |
| 4 |
lg |
Onions; (sliced fine) |
| 2 |
|
Poods of garlic; (sliced fine) |
| 4 |
|
Green chillies; (salt) |
| 1 |
|
Inch ginger; (sliced fine) |
| 2 |
tb |
Bottle masala; (East Indian |
|
|
; home-made masala) |
|
|
Vinegar; sugar & salt to |
|
|
; taste |
INSTRUCTIONS
Cut & fry duck till golden. Keep aside. Fry onions till golden. Add
chillies, ginger and garlic and fry well. Add fried duck and hot water and
cook till duck is tender. Add bottle masala and let it come to a boil. Add
vinegar, salt & sugar to taste. Simmer for five minutes. Sprinkle with two
tsp garam masala (cinnamon, cardamom, clove powder) and simmer for a couple
of minutes till the ghee comes to the top.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”