Ingrediants: Mutton Big Pieces around 4X4 inch size Boneless 5 KG Ginger Paste 10 Table Spoon Garlic Paste 12 Table Spoon Corriender, C...
Mutton Big Pieces around 4X4 inch size Boneless 5 KG
Ginger Paste 10 Table Spoon
Garlic Paste 12 Table Spoon
Corriender, Cumeen Powder 5 Table Spoon
Clove Powder 1/4 Tea Spoon
Cardmom Powder 1/2 Tea Spoon
Mustard Oil 750 Ml
Pure Ghee 100 Ml
Bay Leaf 10 leafs
Salt to Taste
Turmeric To Color
Red Chilli Powder 1 Tea Spon
Mix all ingredients in a Big THICK Bottom Vassel and Knead Well for half an hour then keep a side for 2-3 hours for well marination.
Now, Put in a medium heat for 3-4 hrs with lid on top of vessel in between maximum 2-3 times only you can stir it.
After cooking take out the vessel and cool it for 1 hour then take another stainless steel bowl its should completely cool before refrigeration.
Take 2-4 pieces of Pakku and its gravy from one side from refrigerated bowl then heat on the pan then serve hot with snacks or meal its really delicious thats for sure.