curry patta (sweet neem )

sweet neem leaves are used in tadka mainly for vegetables .

 

nihari

Mutton/Beef Leg meat -1Kg,Onion -1/2 Kg , Curd 1/2/ Kg. ,Garlic Ginger paste -2 SPOON , Oil 3/4 Lit ,Green chillis ,Garlic flocks ,flour -2 spoon ,water -2 lit ,-nali -2 Nos<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Spices-Saunf ,1 spoon ,Zeera 1/2 sppo ,Long 10 nos. ,Black pepper 1 spoon ,Ilaichi 5 nos. Dal chini -2 pieces (medium ) ,Red cilli powder 1 spoon 

Roast all spices and grind and keep aside.

Cut onion in rings and deep fry till brown   make pase of curd  ,fried onion  -keep aside

Deep fry meat pieces on full heat till red. ,sprinkle salt ,spices , red chilli ,and put in a deep cooking pot prefabibly aluminum .

Add

Garlic paste ,ginger paste , flour ,curd onion paste ,salt to taste ,fresh cream water 2 liters .

Put pot on low flame cover ing with tight lid sealed with flour try to avoid pressure cooking ,

 

Cook on lo w flame 4 hours for mutton meat /6-7 hours for mutton

Open mix gently serve hot with chapti best is oven bread.