A pepper-coriander-chili based blend that imparts a dark tan and a hot taste of non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavoring, spices lends this blend an aromatic chorus. Recipe: Grind 15gm. Ginger, 6 cloves of garlic, 15gm. Boiled & skinned almonds, 15gm. Coconut powder and little water to form paste in a grinder. In a pan, heat 50gm. Oil and fry 100gm. Chopped onions in it till light golden. Add the paste in it & fry for 5 minutes. Then add 20gm. Shivshahi Masale Meat Masala and fry further for 2 min. Add 120gm.Natural yogurt pouring a little quantity at a time. Add 60gm. Tomato puree, & salt to taste. Stir for 3-4 min. Add 700gm. Mutton pieces and brown them turn occasionally on medium flame. Lastly add 250 ml. with hot water. Cover & simmer on low flame. Add more water if required & cook for about 45 min. or till it is tender.