Ingredients
Curry powder 0.75 grams
Fresh coriander (chopped) 0.60 g
Peaches into cubes dryer section 0.90 grams
Mutton 0.450 g
Basal section 0.60 grams
How to prepare
- National heats the grill in order to be ready for the grill.
- Mix the lamb in a bowl with dried plums, onions and curry powder and fresh coriander until consolidating the mixture and form a small fingers of the mixture and place on the grill, and once earned the brown color of the hand is turned over to the other side to gain as well as the same color.
- Meatballs in progress Furnished lettuce dish, and garnish the dish cut dried plums.
Curry powder 0.75 grams
Fresh coriander (chopped) 0.60 g
Peaches into cubes dryer section 0.90 grams
Mutton 0.450 g
Basal section 0.60 grams
How to prepare
- National heats the grill in order to be ready for the grill.
- Mix the lamb in a bowl with dried plums, onions and curry powder and fresh coriander until consolidating the mixture and form a small fingers of the mixture and place on the grill, and once earned the brown color of the hand is turned over to the other side to gain as well as the same color.
- Meatballs in progress Furnished lettuce dish, and garnish the dish cut dried plums.
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