| Minced Meat and Cabbage |
| Cabbage___ 1 no Ghee___ 250 grams Red pepper___ 50 grams Crushed green coriander___ 1 tola Whole seasoning___ 50 grams Beef minced meat___ half kg Onion___ 750 grams Turmeric___ 1 tola Ginger___ half bundle Salt___ as required |
Add some salt in minced meat and half seasoning and leave it. Then fry the ghee and add some tussels of onion in it and heat them to red. After that fry minced meat into ghee to red and draw out from the boiler and place into any plate. Likewise boil the leaves of cabbage into water(its quantity should be low) to tamke them soft and keep saparate after drawing out from water. Now grind the remainaing seasoning and add into fried minced meat.(Grind seasoning very finely) Chop onion and ginger finely and mix coriander and layer over the laeves of the cabbage and then tie the leaves with thread. Now layer the remaining seasoning and then tie the leaves with threads. Now fry the remaining seasoning into ghee and fry the tied leaves into this ghee. When leaves are about to fry then cover the boiler with flour and shake slowly the covered boiler within intervals. After half an hour take out the boiler from the stove this curry is an especial invention of an ancient family that is why its recipe does not exists in any book and only family members of that family know about this. THis recipe is a long and complicated process but it gives tastefull and delicious food in the end. |
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