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About Recipe

How to make Shyaem

(42 ratings)
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Prep time
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0 mins
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 14, 2016

Ingredients used in Shyaem
• Black cardamom powder - 1 teaspoons.
• Black pepper powder - 1 teaspoons.
• Caraway seeds - 1 teaspoons.
• Aniseed powder - 2 tablespoons.
• Ginger powder - 1 cup.
• Milk - 1 cup.
• . curd - 500 grams.
• Asafoetida - a pinch.
• Cumin seeds - 1 teaspoons.
• . cloves - 3 numbers.
• Mustard oil - 1/2 cup.
• Asafoetida solution - 1 teaspoons.
• Curd - 1 teaspoons.
• Salt - 1 teaspoons.
• Aniseed powder - 1 teaspoons.
• Ginger powder - 1 teaspoons.
• Minced mutton, of leg - 1000 grams.
• Cinnamon powder - 1/2 teaspoons.
• . sugar - 1/2 teaspoons.
1. Take a steel or tinned copper or brass #39;Patila #39; of about 2 litres capacity. Pour 2 cups of water in it and bring it to boil on a stove. Gently put the prepared Minced Meat cylindrical pieces, one by one, and side by side in the #39;Patila #39;, and allow these to boil for about 15 minutes, till these turn stiff and get somewhat cooked. Remove the #39;Patila #39; from the heat, and take out the pieces by a perforated ladle to let these get cooled in a plate. Keep the Soup in a separate bowl to cool down. 2. Cut the cooled cylindrical pieces, into 1/2 quot; thick round slices, by a sharp bread knife, and keep aside in the plate. 3. Add the Soup to the Curd mixture (b) and mix nicely by a steel ladle. 4. After wiping the inside of the #39;Patila #39;, pour into it the Mustard oil and heat it on a medium flame. When froth disappears and oil begins to smoke a little, remove the #39;Patila #39; from the fire for a few minutes to let the oil cool a bit. Add Cloves, Cumin Seeds and a pinch of Asafoetida powder. Stir, Add the Curd and Soup mixture, and resume heating the #39;Patila #39;, while stirring the contents constantly, so that the Curd does not crack and separate. After boiling for a few minutes, the contents blend into a homogenous gravy. 5. Add the Minced Meat Slices to the boiling gravy, to get cooked for 10 minutes on low heat. Shake the #39;Patila #39;, or stir gently with a steel or wooden ladle, now and then. 6. Now let simmer for half an hour or so till the gravy thickens and the oil begins to separate. 7. Add the remaining ingredients of #39;B #39; list, i.e., #39;Garam Masala #39;, Caraway Seeds, crushed Green Cardamom Seeds, Powdered Black Pepper, Black Cardamom and Cinnamon, along with the #39;Ghi #39;. Mix with the ladle, or by holding the rim of the #39;Patila #39; with a cloth and shaking it gently. The #39;Shyaem #39; is ready for serving. In case the Dish is not to be served immediately, then the above mentioned remaining Condiments etc., of ingredient list #39;B #39; part are added just before serving when the #39;Patila #39; is reheated on a medium flame

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