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Categories:
chicken garlic cayenne pepper paprika salt whole cumin cloves cinnamon sticks black peppercorns cardamoms bay leaves
Viewed: 76 - Published at: a year agoIngredients
- 2 lbs. chicken, veal, or lamb
- 1-1/2 tsp. each, garlic and ginger paste (bit less for chicken)
- 2 tsp. (or more) cayenne pepper
- 1-1/2 tsp. paprika
- 2 tsp. salt
- 1/2 tsp. whole cumin
- 1/2 tsp. cloves
- 2 broken cinnamon sticks
- 8-10 whole black peppercorns
- 4 whole cardamoms
- 4-5 whole bay leaves
Method
- Marinate the meat in all the ingredients for 1 hour. Transfer meat to a pot. Add 1/2 cup water (or more, depending on type of meat.)
- Cover and boil over low heat until meat is tender and most of the water has evaporated.
- Take off heat and set aside.
