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Beef Sukka/ Lamb Bhunna Recipe - Food.com chili dried/powder, mustard oil, pepper, ginger root, cloves, black cardamom, onion, garlic, tomato, beef, salt, water Beef/Lamb Sukka/Bhunna is a dish which is dry and spicy and can be eaten with fried rice or just as snacks with drinks. Serving Size: 1 (155) g Servings Per Recipe: 4 AMT. PER SERVING % DAILY VALUE ...
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| Tayyabs Dry Meat Curry Recipe Recipe - Food.com lamb leg, fried onions, chili dried/powder, chickpea flour, lamb stock, mustard oil, garam masala, pepper, mace, ginger root, fenugreek/methi powder, fenugreek/methi seed, coriander seed, coriander leaf, cloves, green chili, cinnamon, cumin, black cardamom, cardamom, onion, garlic, salt, sugar, lime juice, yogurt (plain), ghee House specialty of one of my favorite London restaurants. Serving Size: 1 (439) g Servings Per Recipe: 2 AMT. PER SERVING % DAILY VALUE Calories: 1109.5 Calories from Fat 742 g 67 % Total Fat 82....
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Lamb in Pickling Spices black mustard seeds, chili dried/powder, chapattis, mustard oil, turmeric, black onion seed, ginger root, fenugreek/methi seed, fennel seeds, coriander leaf, cloves, cumin, black cardamom, cardamom, asafoetida, lime, onion, lamb, salt, jaggery, ghee Boil the meat with salt and turmeric in only as much water that it should dry up when tender. If some liquid remains, drain and keep aside for later. In a separate pan heat the mustard oil, when it b...
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| Shyaem Recipe by Madhuri.Dixit | ifood.tv ground lamb, mustard oil, garam masala, pepper, cloves, cinnamon, cumin, black cardamom, cardamom, dried ginger, asafoetida, aniseed, carom seeds, salt, sugar, milk, ghee Shyaem has a lovely taste. Shyaem get its taste from mutton mixed with spices and mustard. Shyaem is cherished by meat lovers worldwide. In a bowl mix nicely, by hand, all the ingredients mentioned in...
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| Bengali Fish Curry Recipe by Daily.Menu | ifood.tv chili dried/powder, mustard oil, turmeric, tamarind, pepper, mustard seed, cloves, cumin, black cardamom, bay leaf, onion, garlic, tomato, fish, salt GETTING READY (1) Soak tamarind in a little water for a minimum of 1 hour or overnight. Squeeze out the pulp and discard the fiber. (2) Clean fish and cut into darne (3) Rub turmeric, salt and red ...
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