Indian meat
Meat area - kg
Parsley finely cleaved - half glass
Cleaved potatoes - 2
Finely cleaved finely slashed onions
Hot Curcuma - Brush
Vegetable oil - glass
Islands Section - 2
Flavors issue - a tablespoon
Cleaved tomatoes - 2
Cossa cut-3
Eggplant area - 2
The technique for work
In a pot of flame, cook the meat well and abandon it until the point when it is cooked
In a pot of flame, put tomatoes, onions, flavors and hot turmeric
Add the bubbled meat to whatever is left of the fixings, leave until cooked, at that point put in a stove plate
Broil the zucchini, potatoes and eggplant in a pan and set them in the stove plate
Place the carrots segment over the fixings in Chinese and after that vegetable oil
Fill a preheated broiler at 180 ° C and leave for around 20 minutes until cooked
Expel the chicken from the stove and place the Indian meat in the serving dish and adorn it with cleaved parsley
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