- Boneless beef - 1 kg
- Sliced onions - 3 cups
- Plain yogurt - 4 to 5 tablespoons
- Ginger paste - 2 tablespoons
- Garlic paste - 1 tablespoon
- Coriander powder - 2 teaspoons
- Ground turmeric - 1 teaspoon
- Chili powder - 2 teaspoons
- Jaiphal (nutmeg) powder - ¼ teaspoon
- Jaitri (mace) powder - ½ teaspoon
- Cinnamon powder - ½ teaspoon
- Salt - 2 teaspoons (as needed)
- Soybean oil - ½ cup
- Black pepper - 1 teaspoon
- Green cardamom (choto elachi) - 4 to 5
- Brown cardamom (boro elachi) - 1
- Cloves - 5 to 6
- Cumin - 2 teaspoon
- Dried chili - 3 to 4
- Slice the beef into long, thin pieces. It may be easier to cut once the frozen beef has thawed a little.
- Clean the beef and marinate with ginger, garlic, turmeric, chili powder, coriander powder, yogurt and salt.
- Let the mix boil in 3 to 4 cups of water over medium heat.
- Fry all the paste ingredients in a little bit of oil.
- Keep aside to make the paste later.
- In a separate pan, heat up the rest of the oil and brown the onions.
- Remove the fried onions from the pan and blend with a bit of water and all the fried paste ingredients.
- Once the beef is boiled, add all the pieces into the heated oil.
- Cook over medium heat for 3 to 4 minutes.
- Add in the fried onion paste, cinnamon, jaiphal and jaitree and stir thoroughly.
- Add 2 to 3 tablespoons of water and cook covered over low heat.
- Remove the cover after 10 to 15 minutes.
- Stir well for another 7 to 8 minutes.
- Turn off the heat once the the meat is tender and the water dries up.
- Serve hot with polao, paratha, or luchi.
Are you supposed to grind up the black cardamom with the rest of the spices and onions? The taste was way too strong!
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