Easiest Way to Cook Tasty Mutton karahi

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Mutton karahi . Often found on the menus of dhabba s and restaurants all around Pakistan, served on special occasions and get-togethers, Mutton Karahi is just the epitome of good Pakistani food. Restaurant Style Karahi Gosht- Slow Cooked Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex. It has special taste and aroma. Mutton Karahi is a specialty of Lahori food, this dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok-like pan that gives the dish its name. I made it with a less fat. You can have Mutton karahi using 11 ingredients and 6 steps. Here is how you cook it. Ingredients of Mutton karahi Prepare of mutton. Prepare of tomatoes. Prepare of spoon lehsan adrak paste. It's of oil. It's of cup yoghurt. It's of Salt as per taste. Prepare of spoon lal mirch.
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How to Make Tasty Expats: If You Have Chinese Cabbage, Let's Make Kimchi

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Expats: If You Have Chinese Cabbage, Let's Make Kimchi.

Expats: If You Have Chinese Cabbage, Let's Make Kimchi You can cook Expats: If You Have Chinese Cabbage, Let's Make Kimchi using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Expats: If You Have Chinese Cabbage, Let's Make Kimchi

  1. Prepare of Chinese cabbage.
  2. Prepare of Korean coarse grind red chili pepper.
  3. You need of bulb Garlic.
  4. You need of Ginger.
  5. It's of Apple (or Asian pear).
  6. Prepare of Onion.
  7. You need of to 4 stalks Green onion.
  8. It's of Daikon radish.
  9. Prepare of Sakura shrimp (or dried shrimp).
  10. You need of Korean fish sauce.
  11. Prepare of Flour (mixed with 3-4 times the amount of water and microwaved).
  12. It's of Sugar.
  13. It's of Dashi stock granules (I used kombu).

Expats: If You Have Chinese Cabbage, Let's Make Kimchi instructions

  1. Tear the cabbage into 4 or 6 pieces depending on their size. Add 40 g of salt to every kilo of cabbage, salting heavily on the white stems..
  2. Put the cabbage in a container large enough to hold them. Put a weight on top and leave overnight. I put on a large plate and placed filled water bottles on top..
  3. The next day, wring out the cabbage lightly, and let dry naturally..
  4. Blend the ginger, garlic, apple, and onion together into a paste (if you find it hard to form a paste, add fish sauce for liquid)..
  5. Cut the daikon radish into quarters and slice. Cut the green onions into 3 cm pieces. Cut the white parts in half lengthwise..
  6. Add the chili pepper, fish sauce, dashi stock granules, flour paste, daikon radish and green onion to the paste from Step 4..
  7. Push the paste in between the white parts of the cabbages, and roll up the leaves..
  8. Put the cabbage into a plastic bag and leave for 1 to 2 nights at room temperature. Store in the refrigerator. Wait for at least a week before eating..

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