How to Make Chicken Karahi
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Components (for four people)
- Lamb pieces of laminated pieces are four hundred grams
- One onion (200 grams)
- Two green peppers
- One quarter closed cabbage (200 grams)
- Eighth part of Hulha Kaddu (200 yrs)
- Edible oil
- One quarter apple (fifty grams)
- A quarter onion (fifty grams)
- Garlic one
- Ginger piece (fifteen grams)
- Four Meat Spoon Soybean
- A dining spoon
- Two meal spoon juice juice
Dress up Peel the apples and take out a hard part of it and dig it in a bowl. Peel onion, garlic and ginger. Then solve them in soybean, sugar and juice juice.
Make vegetables. Cut the onions from the middle of the length and remove some green part of it and cut it around a cm in pieces of length. Similarly, cut green pepper into two pieces, remove the seeds and dentils and cut them in pieces of two cm. Cut off the cabbage in pieces of four cm. Take out seeds from the pudding pump and cut it in about five mm thick pieces.
Put the lambs in the tray and place four meal spoon juice on both sides.
Heat the frying pan and add light lentils on it. Turn on meat and vegetables. Put some lambs of meat in the middle of the pan and fry them on the middle. When its color becomes brown, change its turn and set vegetable around it so that they can absorb the flesh out of the flesh. When meat and vegetables are ready then take them in the plate and use juice as a dipping soup.