Ingredients
- Beef – 2 kg
- Piyaz (Onion) – 1 kg
- Tamater (Tomatoes) – 1 kg
- Lehsan (Garlic) Paste – 1.5 tsp
- Adrak (Ginger) Paste – 2 tsp
- Pissi Laal Mirchen (Red chilli powder) – 2 tsp [Heaped]
- Kutti Laal Mirchen (Crushed red pepper) – 1.5 tsp
- Namak (Salt) – 2.5 tsp [to taste]
- Dhaniya (Coriander) Powder – 1.5 tsp
- Sabit Laal Mirchen (Whole red chillies) – 16
- Sabit Kali Mirchen (Whole black pepper) – 1 tsp
- Laung (Cloves) – 1/2 tsp [optional]
- Bari Elaichi (Black cardamom) – 2
- Dar Cheeni (Cinnamon stick) – 1 inch piece
- Sabz Elaichi (Green cardamom) – 5
- Dahi (Yogurt) – 3 pao
- Oil – 3/4 cup
Method
Step 1: Add Beef, Piyaz, Tamater, Lehsan Paste, Adrak Paste, Pissi Laal Mirchen, Kutti Laal Mirchen, Namak, Dhaniya Powder, Sabit Laal Mirchen, Sabit Kali Mirchen, Laung, Bari Elaichi, Dar Cheeni and Sabz Elaichi in a cooking pan. Mix, cover and cook for 30 minutes on low flame.
Step 2: Add Dahi. Mix, cover, and cook on low flame till beef is almost tender.
Step 3: Add Oil. Cook at medium flame till beef is tender and water evaporates.
Serve with khameri roti.