Ingredients
Basic Ingredients
- 4 kg beef
- 2 kg onions half chopped, half sliced
- 200 grams garlic paste
- 200 grams ginger paste
- 50 grams white mustard paste
- 50 grams black cumin powder
- 200 grams coconut paste
- 2 tablespoons coriander powder
- 2 tablespoons cumin powder
- 3 tablespoons chili powder
- 2 tablespoons turmeric powder
- garam masala to taste
- 1 kg tomatoes
- ½ kg mustard oil
- 350 grams ghee
- 10 green chilies
- salt to taste
Ingredients-2
- 20 grams cumin
- 10 grams coriander
- 15 grams fenugreek
- 10 dried red chilies
- 8 bay leaves
Instructions
- The meat should be washed and drained properly
- In a heavy saucepan, mix all the spices of ingredient number 1 with 250 grams of ghee and the meat, without hot water and green chillies
- Add 2 cups of water and mix the roasted and ground spices of ingredient number 2 with the meat
- Cover and cook on medium heat. Stir Frequently
- When the water dries up, a little hot water should be added. The curry should have a thick, rich consistency
- The spices of ingredient number 3 should be roasted and ground and kept aside
- When the meat is cooked and the oil has surfaced, add green chillies, ground spices of ingredient number 3 and 100 grams of ghee. Mix well and remove from heat
- The dish can be served in a serving dish with biryani rice and garnished with vermicelli on top
Nutrition
Calories: 769kcal | Carbohydrates: 21.1g | Protein: 54.1g | Fat: 52.4g | Saturated Fat: 20.1g | Cholesterol: 186mg | Sodium: 138mg | Potassium: 1086mg | Fiber: 4.1g | Sugar: 5.1g | Calcium: 60mg | Iron: 34mg
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