Grail with Masalay wali Pori

Name: Grail with Masalay wali Pori
Cuisine: Pakistani
Ingredients: Mutton or Beef meat 1 kg(specially take part of ribs and chanp); Onion 4 big size; 4 tbsp green papaya paste; Mustard oil half cup; 250 gm yogurt; 2 tbsp Ginger garlic paste; Masala for Grail; 2 tbsp Cumin seeds; 5 Black Crdamon; 2 stick dar chinni; Clove 7; 2 tbsp Black pepper; 3-4 green cardamon; 1 Nutmeg; 1 tsp Mace; 7-8 Button red chillies; red chilli 1 tsp (adjust spice as per taste); 1 tsp ajwain; salt as per taste

Aniza Naveed @AN_KitchenLab

Pakistan

#desimeal
I am again with one of the secret deliciois and unique recipe of our family (wesay KCh mein kuch secret nahi rha 😂😂😂 )
and this is Grail with grail ki tikkia ..... this dish is very rich in flavors and different in it's way the most exciting and my fav part of the dish is it's masala wali tikkia or kachori i lovee to eat it as it is ......

Aniza Naveed @AN_KitchenLab

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Ingredients

Mutton or Beef meat 1 kg(specially take part of ribs and chanp)
Onion 4 big size
4 tbspgreen papaya paste
Mustard oil half cup
250 gmyogurt
2 tbspGinger garlic paste
Masala for Grail
2 tbspCumin seeds
5Black Crdamon
2 stickdar chinni
Clove7
2 tbspBlack pepper
3-4green cardamon
1Nutmeg
1 tspMace
7-8Button red chillies
red chilli 1 tsp (adjust spice as per taste)
1 tspajwain
salt as per taste

Saved

Steps

1

Grind all masala in fine powder. divide into two part.
2

In Big pot take half quantity of oil and warm it now add meat and ginger garlic paste fry until all water evaporate from meat now add in the onion paste papaaya paste and half quantity of all spices powder mentiôn above.
3

Now add water enough ( pani itna dallna ha ke meat paknay ke baad bhi itna pani reh jaye jis mein ap atta gondh skein tikkia ke liye.😉😉😉
4

Now cook until meat tenderize and cook properly. when meat cook properly take out the extra gravy or remaining water from the pot let the masala come with that water (dont take out whole thick part of gravy).
5

Cool the gravy water.
In remaining meat and masala now add yogurt add half masala powder to adjust the flavor and remaining oil and bhoonify on high flame until it dry up now it's up to you if you want keep some gravy or just dry all. Tadda scrumptious and flavor full Grail Meat is ready to eat.
6

For Tikkia
take atta which u guys use for daily prpose i mix white and chakki ka atta and make a little hard dough from that gravy which we keep aside... now make a big or small tikkia and deep fry it