Kachri Keema, Hyderabadi Mutton Masala And Gur Pak by Shireen Anwer

Ingredients For Gur Pak:

• Gram flour 8 ounces
• Wheat flour 8 ounces
• Gur 300 gm
• Milk 1/4 cup
• Ghee 1 1/2 to 2 cups
• Green cardamom grinded  1 tsp
• Nutmeg grinded 1/4 tsp
  
• Poppy seeds  1 tbsp

Ingredients For Kachri Keema:

• Mince 1/2 kg
  
• Cinnamon 2 sticks
  
• Green cardamom 8
  
• Black cardamom 2
  
• White cumin seeds  1 1/2 tsp
• Poppy seeds 1 1/2 tsp
  
• Coriander seeds 2 tsp
  
• Kachri 1-1/2 tsp
  
• Bay leaf 2
  
• Brown onion 1 cup
• Button red chili whole 10
  
• Turmeric 1/4 tsp
  
• Salt 1 tsp
  
• Yogurt 1 cup
  
• Oil  1/2 cup
  
• Green chilies  4

Ingredients For Hyderabadi Mutton Masala:

• Mutton 1/2 kg
  
• Raw papaya grinded 1 tbsp
  
• Ginger garlic 1 tbsp
  
• Salt 1 tsp
  
• Chili powder 1 1/2 tsp
• Poppy seeds roasted 1 tbsp
  
• Sesame seeds roasted 1 1/2 tsp
  
• Desiccated coconut 1 1/2 tsp
  
• White cumin 1 1/2 tsp
  
• Peanuts roasted 1 tsp
  
• Coriander seeds 1 tsp
• Roasted gram 1 tsp
  
• Yogurt 1 cup
  
• Brown onion 2 to 3 tbsp
  
• Oil  1/2 cup

For Baghar:

• Whole button red chilies 6
  
• Cumin seeds  1/2 tsp
  
• Curry leaves  12 to 15