STEP 1.1 kg hand chopped meat from the neck n chest region preferably of a goat not more than 3 months old. Wash clean tge meat in collander . Boil it along with 15 green cardamom 1 cinnamom stick 8 10 lavang 2 bay leaves for 1 boil only. Pulp 4 onions. make paste of ginger garlic n green chillies. Heat oil in kadai. when hot add the onion paste slowly. cook it than add ginger garlic paste. stir well add little haldi. than add 1 cup green fresh peas. cook. add tbe meat with water n let it simmer away till meat is cooked. Add lots of butter. check for salt. add as per your choice. switch off the gas add kothmir.
STEP 2.Make a thick small roti of the dough. In the palm of your hand make a cup. putsome kheema in this cup. Seal the cup. roll a thick paratha. grease the tava. put the kheema on the greased surface. after some time grease the open top and trn over. after some time remove.
Nutrition value
0
per serving
Other
Current Totals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
