Dhaba Meat Curry
Best Before & Storage
Cooking & Serving Suggestions
Traditional North Indian Ready To Use Curry, Ideal For Chicken And Mutton
15 days from date of manufacture
No preservatives. Hand made in small batches
Brown onion paste, meat stock, tomato puree, curd, home ground spice blend, salt
Take a pan, add 250 ml of water, add chicken and cook till done. Next add all the gravy and bring to a boil on a slow flame. Finish with fresh chopped coriander leaves.
For mutton, cook the mutton seperately till done, then follow the same steps as above.
Serve with steamed rice, laccha tawa paratha or tawa phulka
Serves 2-3 persons