Recipe by Khuserv of Jeddah, SA
This is how my family makes it & I would like to share it with you. The spices in this dish have to be whole and that is what gives the meat is extinguish taste.
Khuserv, The preparation appears to be, what can be termed as 'Majaboot' and Mongalai type, which I like very much. I am about to make it and trust that it will taste fantastic. I think that, what you have mentioned by mistake as, '7-8 cinnamon', should be actually, '7-8 Cardamom(Ilaichi)'.
This was excellent my non veg friends loved it. Thank you.
Thank you Khuserv my mum really liked the recipe as it does not take much effort and has a different flavour then normal curries.