Ingredients:

• 500 gm – kilo Beef (with bones)
• 2 Bay Leaves
• Salt as per taste
• 1/2 tsp – Turmeric powder
• 1 – onion, chopped finely
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 2 tbsp – Maida
• 1/2 tsp – Red Chilli powder
• 1/4 cup – Yoghurt
• 2 tbsp – oil
• Grind together: 1 tbsp – Saunf (aniseeds)
• 1/2 tsp – Cumin seeds
• 1/2 tsp – pepper
• 1/4 tsp – dry Ginger powder
• 1 – badi illachi
• ½” – Cinnamon
• 1/4 tsp – Nutmeg powder
• 5 – Cloves
• For garnishing: 1 tsp – grated fresh Ginger
• Coriander leaves, chopped
• 2 – green chillies, slit

Method:

1. Heat oil in a pot. Saute meat till light brown. Remove, drain and keep aside.
2. Fry onion, till golden brown.
3. Add meat and ground ingredients, ginger-garlic paste, salt, chilli powder, yogurt, turmeric powder and bay leaves.
4. Saute for 3-4 mins.
5. Add required water (approx 3-4 glasses) and let the meat cook on slow flame till it becomes tender.
6. Then dissolve maida in 1/2 cup water, and pour slowly in the meat, stirring continuously.
7. Let it cook for some more time, and get the gravy to required consistency.
8. Garnish with grated ginger, coriander leaves and green chillies.
9. Serve hot with naan.

Recipe courtesy of Nargis Ahmed