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@aalmwah

a year ago
Co Creator: karentann_
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Posted On: August 16th 2025, 01:05 pm
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@karentann_
karentann_
the audacity to do this dance is crazy๐Ÿšถ๐Ÿปโ€โ™€๏ธโ€โžก๏ธ๐Ÿ•ณ๏ธ
#boys2planet #dancecoverkpop

(ignore the detail)
(vote our leowon) ๐Ÿ’‹
Comments (24)
iniisellaaaa a year ago

iniisellaaaa

alll starr๐Ÿซถ๐Ÿป

onisridewi a year ago

onisridewi

๐Ÿ”ฅ๐Ÿ‘๐Ÿ‘

cameliia_ang a year ago

cameliia_ang

vote leowon๐Ÿ˜‹๐Ÿ”ฅ

jaeyeahhh a year ago

jaeyeahhh

๐Ÿ˜๐Ÿ˜

twegaar a year ago

twegaar

๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜

febr1aan__ a year ago

febr1aan__

Menyala๐Ÿ”ฅ

dwita.cahyanti a year ago

dwita.cahyanti

๐Ÿ”ฅ๐Ÿ”ฅ

melodiva.kirana a year ago

melodiva.kirana

๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ

rezii_._ a year ago

rezii_._

VOTE VOTE VOTE Klo aku sih yes yaa๐Ÿ‘

ameliaelim_ a year ago

ameliaelim_

๐Ÿ”ฅ๐Ÿ”ฅ

d.sucianjani a year ago

d.sucianjani

๐Ÿ”ฅ๐Ÿ”ฅ

chrsiatuy a year ago

chrsiatuy

keren bangetttt ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ

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Golbari style Mutton kosha as promised โœจ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * โ Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * โ Mustard oil: 50 ml Gravy: โ€ข Mustard Oil: 50 ml โ€ข โ Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies โ€ข โ Chopped onions: 1 cup โ€ข โ Salt: As needed โ€ข โ Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * โ Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
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