DESCRIPTION
A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
USAGE
In all meat preparations requiring a dark gravy.
RECIPE: MEAT
Before you begin: To cook 500 gms. of meat. Grind to fine paste 2 onions. Mix with 1 tsp Ginger/Garlic paste. Add salt and 4 tbsp strained curd.
Marinate cleaned and cut mutton pieces with mixture. Keep for 2 hrs. Heat 4 tbsp oil, fry till crisp 2 sliced onions. Add marinated mutton, 3 tsp Everest Meat Masala. Stir for 5 mins. Add 2 cups water. Pressure cook for 10 mins.
Ingredients
- Anistar
- Bengal Gram
- Black Pepper
- Cardamom
- Cassia
- Cassia Leaf
- Chilli
- Clove Leaf
- Cloves
- Common Salt
- Coriander
- Cumin
- Dry Ginger
- Fennel
- Garlic
- Kasuri Methi
- Mint Leaf
- Mustard
- Turmeric
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