SHAHI RAZALA

INGREDIENTS:

mMeat : 1 kg
Salt : as per taste
Ginger Garlic Paste : 2 tbsp
Onion (finely sliced) : 2 medium
Yogurt : 2 cup
Cloves : 6-8
Small Cardamon : 6-8
White Pepper Powder : 1 tbsp
Coconut Powder : 4 tbsp
Green Chilies : 4-6
Kewra Essence : a few drops
Cooking Oil : 1 cup

garnish:
green chilies (chopped)
fresh coriander (chopped)
almond slivers
small cardamom

Method:
Put meat with cloves and cardamom in a pot. Cover and cook the meat on low heat till water in the meat
dries. In the meantime, blend onions with green chilies and coconut to make a thick paste and keep aside.
             In a separate pot, slightly heat cooking oil on medium heat for 2-3 minutes. Add ginger garlic paste
and the onion paste and stir well until oil separates.
             Add the meat to the onion paste and mix well. Mix salt and white pepper in yogurt and pour it over the meat. Do hot stir.
              Add Kewra essence, cover and simmer on low heat for 8-10 minutes.