1. Grind ____, ____, ____, ____, chilies, and ____ into a smooth paste, then fry in ____ until fragrant and darkened. 2. Add ____ chunks and coat thoroughly with the paste, then pour in ____ milk, add bruised ____ and ____, and bring to a boil. 3. Reduce heat to low and simmer uncovered for 3-4 hours, stirring frequently as the liquid reduces, until the sauce becomes thick and ____ separates. 4. Continue cooking and stirring constantly as the mixture darkens and caramelizes, coating the meat in a thick, dry, deeply browned crust. 5. Toast the shredded ____ until golden, grind with ____ and ____, then stir into the mixture during the final stage for added texture and nuttiness.

Cuisine: ____