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Deer Meat Karahi
Deer Meat Karahi

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We hope you got benefit from reading it, now let’s go back to deer meat karahi recipe. To make deer meat karahi you need 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Deer Meat Karahi:
  1. Prepare 1 kg Deer Meat
  2. Prepare 2 tomatoes paste
  3. Get 3 medium Onions sliced
  4. You need 2 tbspn ginger & garlic paste
  5. You need 3 green chillies chopped
  6. Get Julienne cut ginger for garnish
  7. Get Fresh Coriander chopped
  8. Take 1 Cup yogurt
  9. Use to taste Salt
  10. Get 1 tbspn whole spices+1 bay leaf,1 black Cardamon
  11. Take 1 tsp garam masala powder
  12. Get 1 tsp roasted crushed Cumin
  13. Use 1 tbspn roasted crushed coriander
  14. Prepare 1 tsp red chilli powder
  15. Use 1/2 tsp black pepper powder
  16. Provide 1/2 tsp turmeric powder
  17. Use 1 pinch black seeds
  18. Get Desi ghee as required
  19. Provide Water as required
  20. Provide Vinegar for meat wash
Instructions to make Deer Meat Karahi:
  1. Meat ma water and 2-3 tbspn vinegar add karein achy se wash karein 3 se 4 bar..take smell na eye..
  2. Yogurt ma1tbspn ginger & garlic paste,red chilli powder, and turmeric powder add and mix well now add deer meat mix well marinate for at least 2 hours. Overnight would be even better.
  3. Heat the ghee in a cooker or wok and fry the onions for about five minutes until translucent and lightly browned.Stir in the meat to brown it. If the onions and meat appear to be sticking to the pan, you can add one or two tablespoons of water. Don't be tempted to add more. You want to sear the meat but not boil it yet. Stir in the remaining garlic and ginger paste.
  4. Add the black pepper powder, whole spices, salt, roasted crushed coriander, roasted crushed Cumin, black seeds,garam masala powder and the tomato paste and just enough water to cover.
  5. Simmer for about half hour or longer if necessary on low medium heat when meat tender add Julienne cut ginger and cook well.
  6. Garnish with chopped fresh coriander leaves.

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