Add some salt in minced meat and half seasoning and leave it.
Then fry the ghee and add some tussels of onion in it and heat them to red.
After that fry minced meat into
ghee to red and draw out from the boiler and place into any plate.
Likewise boil the leaves of cabbage into water(its quantity should be low) to tamke them soft
and keep saparate after drawing out from water.
Now grind the remainaing seasoning and add into fried minced meat.(Grind seasoning very finely) Chop onion and ginger finely and mix coriander
and layer over the laeves of the cabbage and then tie the leaves with thread.
Now layer the remaining seasoning and then tie the leaves with threads.
Now fry the remaining seasoning into ghee and fry the tied
leaves into this ghee.
When leaves are about to fry then cover the boiler with flour and shake slowly the covered boiler within intervals. After half an hour take out the boiler from the stove
this curry is an especial invention of an ancient family that is why its recipe does not exists in any book and only family members of that family know about this.
THis recipe is a long and complicated
process but it gives tastefull and delicious food in the end.