Shan Recipe & Seasoning Mix Karahi 50 g

Shan

Red Chili, Paprika, Salt, Brown Cardamom, Garlic, Coriander, Fenugreek Leaves, Green Cardamom, Cinnamon, Clove, Black Pepper, Cumin, Bay Leaf, Onion, Carom, Dried Papaya Powder, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, Citric Acid, Silicon Dioxide. Allergy Advice: May Contain Traces Of Sulphite, Sesame, Mustard, Gluten And Tree Nuts.

Storage advice: Store in a cool and dry place.

Ingredients required Meat 1½ kg / 3.3 lbs, small cubes Tomatoes 6-7 / 500 g, medium, diced Garlic crushed 2 tablespoons Ginger paste 1 tablespoon Ginger julienne 2 tablespoons Green chilies 6 medium, whole Cilantro/fresh coriander 2-3 tablespoons, chopped Cooking oil 1½ cups / 275 ml Butter ½ cup / 85 g Shan Karachi Mix 1 packet, mix in ½ cup water Steps of cooking 1. Mix garlic, ginger paste and Shan Karahi Mix. Apply to meat and marinate for (chicken 15 minutes, goat/lamb/beef 1-2 hours +). 2. Heat one cup oil and stir fry meat on high heat for 5-6 minutes. Add julienne ginger. Cover and cook on low heat until meat is tender (chicken 10 minutes, goat / lamb / beef 45 minutes). 3. Separately heat ½ cup oil and add tomatoes. Cook on low heat until soft (5-6 minutes). Stir periodically. 4. Add cooked tomatoes and green chilies to the cooked meat. On medium heat stir-fry meat until oil separates from masala. Stir constantly. If desired remove excessive oil. Add fresh coriander and butter. Stir fry and serve with hot naans.

per 8 g

Calories 30	% Daily Value
Fat 1 g
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 4 g
Fibre 1 g	4 %
Sugars
SugarAlcohols
Protein 1 g
Cholesterol
Sodium 910 mg	40 %
Potassium
Calcium
Iron

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