Ingredients:
6 tomatoes
1 ½ tbsp cooking oil
320 gm boneless red meat
1 ½ cup chopped onion
1 tsp salt
1 celery stalk
½ tsp turmeric
1 ¼ tsp pepper
1 tsp ginger
½ tsp red chili
1 cinnamon
¼ tsp saffron
1 chickpea can
½ cup soaked lentils
¾ cup fresh coriander
½ cup vermicelli
6 cups hot water
1 tsp salt
½ cup water
4 tbsp ap flour
¼ cup fresh coriander
Instructions:
1. Boil tomatoes in water for 5 minutes
2. Transfer the tomatoes to a bowl with ice water
3. Remove the skin off the tomatoes
4. Drizzle cooking oil in a large pot
5. Add red meat pieces along with chopped onion
6. Add salt to taste
7. Add chopped celeries, turmeric, pepper, ginger, and red chili
8. Sauté for 2 to 3 minutes
9. Add cinnamon, saffron, and crushed tomatoes
10. Add boiled chickpeas and soaked lentils
11. Cover with lid and cook for 20 minutes on low heat
12. Stir occasionally
13. Uncover and add chopped fresh coriander, and vermicelli
14. Pour in hot water
15. Add salt to taste
16. Cover with lid and cook for another 20 minutes on low heat
17. Mix flour with water to create flour slurry then pour it into the pot
18. Cover with lid and cook for 3 minutes on low heat
19. Uncover and finish off with fresh coriander
20. Ready to enjoy!
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Pots and Pans:
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Bologna Frying pan: [ Ссылка ]
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Macro lens: [ Ссылка ]
Tripod: [ Ссылка ]
Samsung SSD Drive: [ Ссылка ]
Tiffen Black Pro-Mist Filter: [ Ссылка ]
SD Card: [ Ссылка ]
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