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In a pressure cooker, add the meat, garlic, onion, ginger, tomatoes, paprika, turmeric and a teaspoon of salt. Fix the lid well and simmer for about an hour.
In a large frying pan add 2-3 tablespoons of oil, when the oil has warmed up well, add the contents of the pot (follow the instructions for handling the pressure cooker).
Stir and let simmer for 10 minutes until the contents of the pan decrease a little.
Add the yogurt, mix well, wait 2-3 minutes, add the pepper and sour cream, mix and wait another 2-3 minutes.
At the end we add mint, garnish the masala and the ice together with the hot pepper.
Stir a few times and turn off the flame.
At the end, sprinkle with coriander leaves if you like.
Serve immediately with glue and rice.