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"It's thick enough to eat with a spoon," says Eben Freeman, the cocktail expert who created this recipe. "So was classic ... beat egg yolks with sugar. Stir in Cognac and rum.
Clean the meat. Now in a pan, add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds ...