Red chilli, paprika, salt, coriander, turmeric, cumin, ginger, garlic, green cardamom, black pepper, brown cardamom, cinnamon, black cumin, clove, fenugreek seed, nigella, carom, citric acid, maltodextrin, hydrolysed soy, protein, cane sugar, canola oil and silicon dioxide (anti-caking agent).
500g Meat, cubed
300g Onions, finely sliced
1 Tomato, diced
1tbsp Garlic paste
1-2 tbsp Ginger Paste
2 tbsp Shan Meat Masala mix (use less for a milder dish)
• Heat the oil/ghee and add the meat, garlic and ginger pastes and the Shan Meat Masala mix. Stir fry for a few minutes.
• Add the onion and stir fry for 4-5 minutes. Add the tomato and 4-5 glasses of water. Cover and cook on low heat until the meat is tender.
• Increase the heat and stir until the oil/ghee separates from the masala. Keep frying for a few minutes, adding water until the desired thickness of gravy is reached.