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Boil 1 kg Mutton-Curry Cut in a pressure cooker. Add 1 teaspoon of KBM
Turmeric Powder. Add 4 pieces of Green Cardamom Pods (Hari Elaichis).
Cook on slow flame for 20 minutes and keep it aside. Add 20ml Refined
Oil in a kadhai. Add 30gm Desi Ghee. Let it heat. Add 2 pieces of Onions finely
chopped and cook them well. Keep stirring. Add 2 tablespoons of Ginger
Garlic Paste. Add some Water. Add 2 tablespoons KBM Kashmiri Red
Chilli Powder. Add a pinch of KBM Turmeric Powder. Add 1 teaspoon of KBM
Coriander Powder. Add 1 teaspoon of Cumin Powder. Keep stirring. Add
Purely made of 2 Tomatoes, added in a blender and blended until puree became fine. Add 1 tablespoon KBM Meat Masala. Add some Water. Add
KBM Salt to taste. Cover it and let it cook for 10 minutes on low flame
slowly. Add cooked Mutton pieces kept aside to gravy. Cover the dish and
cook it on a very low flame for 7-8 minutes. Clear the lid. Serve hot
garnished with chopped Coriander Leaves.

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