SHAN KARAHI / FRY GOSHT 50g

PACKAGING 50g Serving Suggestion PACKAGE LIST TYPE FORMAT SIZE SP Powder 50g Bottle Cooking Sauce 310g HORECA Powder 500g Bulk Pack Powder 1000g NUTRITION FACTS Serving size 8g Servings Per container about 6 Amount Per Serving Calories Calories from fat % Daily Value* Total Fat 1g 2% Saturated 0g 0% Trans 0g Cholesterol 0mg 0% Sodium 910mg 38% Total Carbohydrate 4g 1% Dietary Fibre 1g 4% Sugars 1g Protein 1g Vitamin A 4% Vitamin C 0% Calcium 2% Iron 4% Percent Daily Values are based on a 2,000 calorie diet. INGREDIENTS Red Chilli 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 Cane Sugar Canola Oil Acid: Citric Acid Anticaking Agent: Silicon Dioxide ALLERGY GUIDE May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts. COOKING RECIPE AS PER 50 GRAM INGREDIENT REQUIRED Meat (1½ kg / 3.3 lbs small cubes Tomatoes 6-7 medium / 500g diced Garlic crushed 2 tablespoons Ginger Paste 1 tablespoon Green Chillies 6 medium whole Cilantro/Fresh Coriander Cilantro/Fresh Coriander chopped Cooking Oil 1½ cups / 275 m Butter ½ cup / 85g Shan Karhai / Fry Gosht 1 packet mix in ½ cup water STEPS OF COOKING Mix garlic, ginger paste and Shan Karahi Mix. Apply to meat and marinate for (Chicken 15 minutes, Goat/ Lamb/ Beef 1-2 hours +). 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). Separately heat ½ cup oil and add tomatoes. Cook on low heat until soft (5-6 minutes). Stir periodically. Add cooked tomatoes and green chillies 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.