Meat (pasanday) ½ kg
Ginger garlic paste 1 tbs
Yogurt 1 cup
Shangrila Pickle Paste 6 tbs
Shangrila Mint Coriander Sauce 2 tbs
Red chilli (ground) 1 tsp
Cumin seeds (powder) 1 tsp
Green chillies 10 units
Fresh Coriander ½ bunch
Oil 2 -3 tbs
Salt as per taste
Start with slicing the green chillies in the middle and fill them with Shangrila Pickle Paste. Pour some oil in the pan and fry ginger and garlic paste in it. Then add meat in the pan and fry it. Next mix yogurt evenly in a separate bowl and then add it in the meat pan. Stir it until all the components in the pan are mixed up evenly. Now add all the spices and sauces in the pan and mix evenly. Keep stirring and add water as needed until the meat is tender. Once the meat is cooked, spread achar filled green chillies over the meat and cover the pan tightly and let it sit on low heat for a bit. Once ready, garnish with coriander and serve.
Be careful for the amount of salt you are adding to your dish because Shangrila Pickle Paste already has a certain amount of salt in it.
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