@jackgentry:

jackgentry

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Region: US

Tuesday 02 June 2026 19:19:20 GMT

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Comments

smiley miley :

I love you sweetheart. ❤️🥰😘💋

2026-06-03 00:32:51

23

stacey :

So good😋

2026-06-02 19:36:51

33

Jzbecz :

Hi sweetheart u look great ok.

2026-06-02 21:04:56

32

☆Beck☆ :

🥰💙🥰

2026-06-03 19:48:38

6

Debbie Kerr :

I need to talk to you

2026-06-03 01:01:44

23

Rolien Bähre :

Getting Lean

2026-06-03 18:45:27

5

cvfitchick :

Jack ♥️

2026-06-02 19:25:01

34

Tracey Goodridge :

hi husbard jack looking good😍😘

2026-06-03 07:09:03

22

Sherri L Ditto :

Message in a bottle. I get it Jack music said it all 💯🌹

2026-06-03 01:43:52

16

Tiger :

Yes Jack

2026-06-02 19:20:40

14

Kim :

Sweet …

2026-06-02 23:02:58

21

Vivian Goldone :

2026-06-02 19:42:13

29

Luna azul :

Hello Jack........

2026-06-03 15:42:40

9

Astrid Hernández :

Oh God!!😍😍😍

2026-06-03 00:21:58

18

dilo.zinerojda.eb :

Beauty

2026-06-03 14:54:49

7

I’M ZIK 🚀 :

handsome ❤️

2026-06-03 02:51:36

13

Fay Clayton faith :

So sweet 🥰💞💞💞🫶🏼🫶🏼🫶🏼

2026-06-02 20:21:15

25

user10259166110958 :

You are getting better every day what a six pack gorgeous absolutely gorgeous

2026-06-03 03:14:36

16

gorettipereira6 :

MY LIFE

2026-06-02 19:38:55

28

Angelita Maria Santo :

2026-06-03 00:22:26

17

Virginie Touz :

Look good 🥰

2026-06-02 23:05:57

25

Paulina 🤭 :

I'm here too early

2026-06-02 19:22:56

31

Sandra_Rod19🐾 :

Daddy

2026-06-02 20:46:06

24

To see more videos from user @jackgentry, please go to the Tikwm homepage.

Other Videos

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dana nawzar .. #dananawzar #actives

Yup #relatable #fyp

Yup #relatable #fyp

#حايل #حائل #حايلندا أول بَدَات (هات يا ذيب قَم هات) أَدْنِ الحَطَب والدّلال النّظيفاتِ (وصبّه) كفيت العوق للحاضرينا قصّ الجماعة يا ملامن يمينا

#حايل #حائل #حايلندا أول بَدَات (هات يا ذيب قَم هات) أَدْنِ الحَطَب والدّلال النّظيفاتِ (وصبّه) كفيت العوق للحاضرينا قصّ الجماعة يا ملامن يمينا

BismiLlah. DAY 26 - KEEMA CURRY 🌸 30 DAYS OF EASY & DELISH 🌸 Ghee 1 kg lamb mince 3 medium onions chopped finely 1 bulb garlic crushed 1 large 2 inch piece ginger grated 6 small bay leaves 8 green cardamoms 6 cloves 2 cinnamon sticks 2 inches each 1 tsp cumin seeds 2 tsp salt or to taste 1.5 tbsp tomato puree 2.5 tsp bassar masala 2 tsp kashmiri chilli powder 1 tsp freshly ground black pepper 2 tsp freshly ground coriander powder 1.5 tsp freshly ground cumin powder 1 tsp paprika 1 tbsp kasuri methi 350g tomato passata 300 ml to 500 ml water 3-4 small potatoes, peeled and cubed to preference Method: - Heat a good amount of ghee in a pan and add in the whole spices. Saute for 30 seconds on medium low heat or until the aroma releases. - Add the ginger, garlic and chillies and saute for 30 seconds, stirring continuously. - Add the onions and salt. Saute on medium low heat until soft and golden. This can take between 10 to 15 mins. Add splashes of water if needed. - Turn the heat to medium and pour in the spices, tomato puree, 1 tbsp of ghee and a splash of water. Stir well and cook on medium low, stirring frequently, until the oil separates from the masala. - Add the lamb mince and break it up. Cook on medium high for about 8 minutes, stirring frequently. The oil should release and we are almost stir frying the mince. - Once the mince has changed colour and sauted for this time, pour in the passata, kasuri methi and fresh coriander. Mix everything thoroughly and continue to cook on high 5 mins stirring frequently. - Cover and simmer for 10 mins. - Uncover and at this point, if you like softer potatoes, add them, mix well and cook on medium high for 5 mins stirring frequently. If you like firmer potatoes, add them 20 mins before the end of the final simmer time. - Pour in the water, bring to a boil, then cover and simmer on low for 30 mins. If you want the curry more saucier, add 500ml water, if you want a more bhuna style keema, add 300ml water. #keemacurry #alookeema #creatorsearchinsights

BismiLlah. DAY 26 - KEEMA CURRY 🌸 30 DAYS OF EASY & DELISH 🌸 Ghee 1 kg lamb mince 3 medium onions chopped finely 1 bulb garlic crushed 1 large 2 inch piece ginger grated 6 small bay leaves 8 green cardamoms 6 cloves 2 cinnamon sticks 2 inches each 1 tsp cumin seeds 2 tsp salt or to taste 1.5 tbsp tomato puree 2.5 tsp bassar masala 2 tsp kashmiri chilli powder 1 tsp freshly ground black pepper 2 tsp freshly ground coriander powder 1.5 tsp freshly ground cumin powder 1 tsp paprika 1 tbsp kasuri methi 350g tomato passata 300 ml to 500 ml water 3-4 small potatoes, peeled and cubed to preference Method: - Heat a good amount of ghee in a pan and add in the whole spices. Saute for 30 seconds on medium low heat or until the aroma releases. - Add the ginger, garlic and chillies and saute for 30 seconds, stirring continuously. - Add the onions and salt. Saute on medium low heat until soft and golden. This can take between 10 to 15 mins. Add splashes of water if needed. - Turn the heat to medium and pour in the spices, tomato puree, 1 tbsp of ghee and a splash of water. Stir well and cook on medium low, stirring frequently, until the oil separates from the masala. - Add the lamb mince and break it up. Cook on medium high for about 8 minutes, stirring frequently. The oil should release and we are almost stir frying the mince. - Once the mince has changed colour and sauted for this time, pour in the passata, kasuri methi and fresh coriander. Mix everything thoroughly and continue to cook on high 5 mins stirring frequently. - Cover and simmer for 10 mins. - Uncover and at this point, if you like softer potatoes, add them, mix well and cook on medium high for 5 mins stirring frequently. If you like firmer potatoes, add them 20 mins before the end of the final simmer time. - Pour in the water, bring to a boil, then cover and simmer on low for 30 mins. If you want the curry more saucier, add 500ml water, if you want a more bhuna style keema, add 300ml water. #keemacurry #alookeema #creatorsearchinsights

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