This is delicious served on a cold day with freshly made kalunji roti or tandoori naan.
- 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
- 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
- fresh ginger
- slivered small
Level of difficulty Average
Cost Average budget
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.
Make a smooth paste with roti flour/cornflour and water, and enough to thicken the curry.
Serve hot with chopped dhana, slivered ginger ad lemon juice to sprinkle over, plus the naan.
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