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SungJuu

@sungjuu_

7 months ago
Co Creator: jiyoonnnn__ inkayyka vvello__ ___heathe.r
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Posted On: April 12th 2026, 01:37 pm
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amazing girls 🖤 ••

Choreo by me @sungjuu_
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Comments (15)
jiyoonnnn__ 7 months ago

jiyoonnnn__

완전 재미있었다😋💖

vvooogi_ng 7 months ago

vvooogi_ng

헉쓰 짱머싯다ㄷㄷㄷㄷㄱㄷㄷ

mikeyankeepapa 7 months ago

mikeyankeepapa

SEXY HOT🔥❤️‍🔥🥵🥵

suuak_ 7 months ago

suuak_

언니 저도 새로운 경험 하고싶습니다

113ysc 7 months ago

113ysc

두피댄스

_sieni_thf 7 months ago

_sieni_thf

조은데

hanybebe 7 months ago

hanybebe

언니를 위해서라면 섹시걸 기꺼이

xdpfla 7 months ago

xdpfla

언니덕분에 새로운 경험이였습니다 !!

vvello__ 7 months ago

vvello__

야호🤤❤️‍🔥

___heathe.r 7 months ago

___heathe.r

함께해서 행복••💌

1oze_ 7 months ago

1oze_

어머머❤️‍🔥❤️‍🔥

inkayyka 7 months ago

inkayyka

언니의 작업에 함께 🤍🤍

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Welcome November 🧡
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.
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