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Julie Freitas

@juliefreitasdaily

2 months ago
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Posted On: September 4th 2026, 12:35 am
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Comments (38)
que3n.007 2 months ago

que3n.007

RYS7B كود شي ان خصم يوم الوطن

pessoni.ma 2 months ago

pessoni.ma

Já quero esse Pink 🩷🩷🩷🎀

pessoni.ma 2 months ago

pessoni.ma

orianaortega329 2 months ago

orianaortega329

Usa estos codigos para recibir descuentos en SheIn: WS75XRZ WL4GSN6 NA6DS2D X9G2L26 V9R3MMN KXCZQ9A 7H5WV66 NZZY3N8 QGMB6YT 9C5TQTN

oqueisausa 2 months ago

oqueisausa

Quero

jflimas2 2 months ago

jflimas2

Quero

garotasonhadorapaula 2 months ago

garotasonhadorapaula

Eu quero

samarailza700 2 months ago

samarailza700

Quero

aurematos 2 months ago

aurematos

🔥🔥

carolinamaquillajes 2 months ago

carolinamaquillajes

Busca WS75XRZ en la App SHEIN

auroramuniz172 2 months ago

auroramuniz172

QUERO😍😍

lucilia711 2 months ago

lucilia711

Quero

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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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