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1 kilogram of Beef (with bones)
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3 medium Onions (thinly sliced)
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2 tbsp. of All-Purpose Flour (Maida)
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1 small piece of Dry Ginger (Sounth)
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2 Small White Cardamoms (Choti Safaid Ilaichi)
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2 Bay Leaves (Tezz Pattay)
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1 Cinnamon Stick (Dal Cheeni)
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2 tsp. of
Garam Masala Powder
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2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
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1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
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2 pinches of Nutmeg
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½ tsp. Turmeric Powder (Pisi Haldi)
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Salt (to taste)
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1 small piece of Black Salt (Kaala Namak)
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1 tbsp. Garlic Paste (Pisa Lehsan)
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1 tbsp. Ginger Paste (Pisi Adrak)
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½ cup
Plain Yogurt
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½ cup Clarified Butter (Ghee) or Cooking Oil
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1 medium Onion (sliced, fried to brown and dried) (or a cup of ready-fried onions)
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3 Green Chillies (Hari Mirch) (chopped)
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1 (2" piece) of Ginger Root (Adrak) (cut in strips)
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A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
- In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
- Add the meat and
garam masala powder
(whole spices),
plain yogurt
, ginger paste, garlic paste, salt,
red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
- Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.
- Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
- Garnish with coriander leaves, fried onions, green chillies and ginger strips.
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