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@wayup92: All at the same time 🙂‍↕️ #fyp #wlw #girlslikegirls #sterlingpoint #bridgerton

I protect the family
I protect the family
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Friday 07 August 2026 18:35:12 GMT
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mahi qaliya • food i grew up with - episode 13 recipe: ingredients for the curry: • 500g lamb shoulder or mutton, cut into medium pieces • 3 tbsp oil • 1 tsp mustard seeds • 1 tsp cumin seeds • 1 tsp nigella seeds • 1 tsp fenugreek seeds • 8–10 curry leaves • 1 tbsp ginger garlic paste • 2 medium tomatoes, chopped • 1 tsp red chili powder • ½ tsp turmeric powder • salt, to taste • 1½ cups water for the masala paste: • ½ cup roasted peanuts • ¼ cup roasted sesame seeds • ½ cup desiccated coconut • 1 tbsp roasted coriander seeds • 1 tsp roasted cumin seeds • 1 medium onion, lightly fried • ½ cup water (or as needed to blend) to finish: • ½ cup tamarind extract (adjust to taste) • 2–3 green chilies, slit • 6–7 curry leaves • chopped cilantro method 1. heat the oil in a pot and add the mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and curry leaves. once they begin to splutter, add the lamb and sauté for 4–5 minutes. 2. stir in the ginger garlic paste and cook for another minute. add the tomatoes, red chili powder, turmeric, and salt. cook until the tomatoes soften. 3. pour in the water, cover, and pressure cook for 2–3 whistles, or until the meat is tender. 4. meanwhile, blend the peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, fried onion, and water into a smooth paste. 5. stir the masala paste into the cooked lamb and simmer until the gravy thickens and the oil begins to separate. 6. add the tamarind extract and continue cooking until the oil separates again. 7. finish with the green chilies, curry leaves, and cilantro. cover and cook for another 10 minutes. serve hot with rice.
mahi qaliya • food i grew up with - episode 13 recipe: ingredients for the curry: • 500g lamb shoulder or mutton, cut into medium pieces • 3 tbsp oil • 1 tsp mustard seeds • 1 tsp cumin seeds • 1 tsp nigella seeds • 1 tsp fenugreek seeds • 8–10 curry leaves • 1 tbsp ginger garlic paste • 2 medium tomatoes, chopped • 1 tsp red chili powder • ½ tsp turmeric powder • salt, to taste • 1½ cups water for the masala paste: • ½ cup roasted peanuts • ¼ cup roasted sesame seeds • ½ cup desiccated coconut • 1 tbsp roasted coriander seeds • 1 tsp roasted cumin seeds • 1 medium onion, lightly fried • ½ cup water (or as needed to blend) to finish: • ½ cup tamarind extract (adjust to taste) • 2–3 green chilies, slit • 6–7 curry leaves • chopped cilantro method 1. heat the oil in a pot and add the mustard seeds, cumin seeds, nigella seeds, fenugreek seeds, and curry leaves. once they begin to splutter, add the lamb and sauté for 4–5 minutes. 2. stir in the ginger garlic paste and cook for another minute. add the tomatoes, red chili powder, turmeric, and salt. cook until the tomatoes soften. 3. pour in the water, cover, and pressure cook for 2–3 whistles, or until the meat is tender. 4. meanwhile, blend the peanuts, sesame seeds, coconut, coriander seeds, cumin seeds, fried onion, and water into a smooth paste. 5. stir the masala paste into the cooked lamb and simmer until the gravy thickens and the oil begins to separate. 6. add the tamarind extract and continue cooking until the oil separates again. 7. finish with the green chilies, curry leaves, and cilantro. cover and cook for another 10 minutes. serve hot with rice.

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