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This is delicious served on a cold day with freshly made kalunji roti or tandoori naan.

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  • 3 lb red meat
  • cleaned and washed
  • 3 onions
  • sliced thin (1 onion per lb of meat)
  • 3-4 tsp ginger/garlic
  • a few whole taj
  • lawung
  • mari
  • whole jeeru and elachi (cardamom)
  • ~1/2 tsp salt (go careful on this is the Shan spice contains salt)
  • 6 tbsp Shan nihaari masala (2 tbsp per lb of meat)
  • ~ tsp red chilli powder (or to taste)
  • a few tbsp chappati flour and/or cornflour
  • fresh green dhana
  • chopped
  • fresh ginger
  • slivered small


Level of difficulty Average
Cost Average budget


Step 1

Fry the onions with the taj, lawung, etc in oil till semi browned. Add the meat, salt and ginger/garlic and until the meat's own water has evaporated. Add the spices and plenty of water and allow to cook on medium heat until the meat is done/tender.

Step 2

Make a smooth paste with roti flour/cornflour and water, and enough to thicken the curry.

Step 3

Serve hot with chopped dhana, slivered ginger ad lemon juice to sprinkle over, plus the naan.

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