Ikora 5-6 Igisubizo mu Cyongereza: Ibigize: -Guteka amavuta ½ Igikombe -Sabut kali mirch (Peppercorn yumukara) ½ tsp -Laung (Cloves) 2-3 -Hari elaichi (Cardamom yicyatsi) 1-2 -Badi elaichi (Ikaramu yumukara) 1. Hari mirch (Icyatsi kibisi) paste 1 tbs -Tamatar (Inyanya) ukataguye 2 hagati -Umunyu wijimye wijimye wa Himalaya ½ tbs cyangwa kuryoha -Zeera (imbuto ya Cumin) ukaranze & ukajanjagura ½ tbs -Icyerekezo cyinshi (Chili itukura) yajanjaguye 1 tsp -Sabut dhania . indorerwamo (Icyatsi kibisi) 2-3 -Hari mirch (Icyatsi kibisi) yaciwe 1-2 -Hara dhania (Fresh coriander) yaciwe tb 1 -Adrak (Ginger) julienne -Hara dhania (Fresh coriander) yaciwe -Adrak (Ginger) julienne Icyerekezo . Ongeramo igitunguru, vanga neza & gukaranga kugeza zahabu yoroheje. Ongeramo inyama & kuvanga neza kugeza bihinduye ibara. Ongeramo tungurusumu, icyatsi kibisi, vanga neza & uteke muminota 3-4. Ongeramo inyanya, umunyu wijimye, imbuto za cumin, chili itukura yajanjaguwe, imbuto za coriandre, ifu ya chili itukura, ifu ya turmeric, ifu ya garam masala, vanga neza & uteke kumuriro uciriritse muminota 4-5. Ongeramo amazi & vanga neza, upfundike & uteke kumuriro muto kugeza inyama zoroshye (iminota 40-45). Ongeramo yogurt, chillies icyatsi, vanga neza & uteke kumuriro uciriritse kugeza amavuta atandukanye (iminota 2-3). Ongeramo icyatsi kibisi, coriandre nshya, ginger & vanga neza. Kenyera coriander nshya, ginger & ukorere hamwe naan! Guteka mu Urdu: Ajza: -Guteka amavuta ½ Igikombe -Sabut kali mirch (Peppercorn yumukara) ½ tsp -Laung (Cloves) 2-3 -Hari elaichi (Cardamom yicyatsi) 1-2 -Badi elaichi (Ikaramu yumukara) 1 -Darchini ( Inkoni ya Cinnamon) 1 -Tez patta (Ikibabi cya Bay) 1 -Zeera (imbuto ya Cumin) 1 tsp -Pyaz (Igitunguru) yacaguye 2 hagati -Mutton ivanga boti 750g -Adrak lehsan (tungurusumu ya Ginger) yajanjaguye 1 & ½ tbs -Hari mirch (Icyatsi chilli) komatanya tb 1 -Tamatar (Inyanya) ukataguye 2 hagati -Umunyu wijimye wijimye wa Himalaya ½ tbs cyangwa kuryoha -Zeera (imbuto za Cumin) zokeje & zijanjagurwa ½ tbs -Icyerekezo cyinshi (chili itukura) yajanjaguye 1 tsp -Sabut dhania (imbuto za Coriander) kotsa & kumenagura tbs 1 -Kashmiri lal mirch (Kashmiri itukura chilli) ifu 2 tsp-Ifu ya Haldi (ifu ya Turmeric) . amavuta, sabut kali mirch, laung, hari elaichi, badi elaichi, darchini, tez pata aur zeera dal ker ache tarhan kuvanga ker lein. Pyaz dal ker ache tarhan kuvanga karein aur urumuri zahabu ho Janay tak fry ker lein. Mutton dal dein aur rang tabdeel ho janay tak ache tarhan kuvanga ker lein. Adrak lehsan aur hari mirch paste dal ker ache tarhan kuvanga karein aur iminota 3-4 kliya paka lein. Tamatar, umunyu wijimye, zeera, lal mirch yajanjaguwe, sabut dhnaia, ifu ya lal mirch, ifu ya haldi aur garam masala ifu ya dal ker ache tarhan ivanga karein aur darmiyani ancch kuminota 4-5 kliya paka lein. Pani dal ker ache tarhan kuvanga karein aur dhak ker halki ancch kuri gosht gul janay tak paka lein (iminota 40-45). Dahi aur hari mirchein dal ker ache tarhan kuvanga karein aur darmiyani ancch kumavuta alag ho janay tak paka lein (iminota 2-3). Hari mirchein, hara dhania aur adrak dal ker ache tarhan kuvanga ker lein. Hara dhania aur adrak sa garnish ker ka naan ka saath ikorera karein!