½ kg Ladyfinger little
¼ bundle Coriander leaves
250 gm Yogurt
Blend entire flavors as required
1 piece Ginger
2 tbsp Ginger garlic glue
3 tbsp Red stew powder
1 tbsp Coriander powder
Salt to taste
2 tbsp Kewra
1 cup Ghee
1/2 kg Mutton or Beef
4-6 Green Chilies
Fry 3 hacked onion with a little oil for few moments or until brilliant earthy colored.
Expel the earthy colored onion and keep aside.
Warmth ghee in a dish over medium warmth.
Include ginger garlic glue, blend entire flavors as required and lamb.
Cook and mix for 10 minutes or until meat changed its shading.
In a different sauté ladyfingers.
Include yogurt , stew powder and coriander powder, salt to the lamb blend.
Turn the warmth on low fire and let it cook for 40-50 minutes or until meat is delicate.
Include some water if necessary.
Presently expel the cover and cook on high fire until oil goes ahead top.
Presently add seared ladyfingers to the lamb blend.
Sprinkle kewra and let it stew for 5 minutes.
Dish it out,
Topping with ginger juliennes.
Bhindi Gosht Qorma is prepared to serve