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Dr. Amb. Omotayo Salako

@omotayosalako

a year ago
Photo by Dr. Amb. Omotayo Salako on December 14, 2025.
Photo by Dr. Amb. Omotayo Salako on December 14, 2025.
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Posted On: December 14th 2025, 03:07 pm
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Thank you @theluxurypalaceafrica

“Don’t worry when you are not recognized, but strive to be worthy of recognition.” – Abraham Lincoln
Comments (7)
toluolugbenga a year ago

toluolugbenga

Congratulations 🎉. This is just the starting point.

mrsothebrand a year ago

mrsothebrand

💜💜💜💜💜

_zainabaderounmu a year ago

_zainabaderounmu

Congratulations 🎊

faolatchemist a year ago

faolatchemist

Yass!🔥Well-deserved! Big congratulations!🙌🍾 🎊🎉🎈🎈🎈

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. پارت اول از قصه دانیال ❤️ این فقط شروع آشنایی شما با دانیاله؛ قراره بیشتر ازش بدونید، از علایقش، اخلاقش و دنیای قشنگی که داشت. با افتخار ازش می‌گم و خوشحالم که قراره شما هم بشناسیدش. 🕊️ . . #اکسپلور #viralvideos #explore #دانیال_مرادی_زاده #دانیال_کمانگیر
Golbari style Mutton kosha as promised ✨ 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 * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠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.
Welcome to the salon, Cheyenne! Maurice gave some brotherly advice to our sis on how she should move in a new workspace and with family. Do we think Cheyenne will listen? Watch an all-new episode of #SistasOnBET TOMORROW NEXT 9/8c on BET NETWORK!
تو ۲ دیقه زحمت ۵ ساعت منو نابود میکنه موهامو وز میکنه آرایشمو پاک میکنه مژه مژه مژه هامو تازه گذاشته بودمممممم😫😫😫 @zahra.shiri77z @zahra.shiri77z @zahra.shiri77z @allii_rz @allii_rz @allii_rz
meow @shakerattleandball 🐈‍⬛ #halloween glam @just.juanlook !
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