A bold robust flavored sauce
How to use:
Marinate a kilo of chicken in the sauce along with 2-3 tablespoons and refrigerate overnight. Please add two-three tablespoons of oil and then marinate. The next day, once it has reached room temperature, in a large vessel, caramelize the meat, and then let cook in its own juices.
For mutton chops, please pressure cook after caramelizing. Once cook, for both meats, let the sauce reduce down to a thick gravy.
Ideal with a serving of mash potatoes and garlic bread.
**All sauces are home-made and are preservative free. They need to be kept refrigerated and have a shelf life of 2-3 weeks. Do not use wet spoon.**