Beef Rezala by Wahida Anjir

Heat ghee and oil in a pan. Add cinnamon, cardamom, bay leaves, and dry red chilies.

Fry the spices until fragrant. Then add ginger paste and garlic paste, and fry until the raw smell disappears.

Add tomato paste, yoghurt, turmeric powder, roasted chilli powder, ground cumin, coriander powder, and salt. Mix well and cook for a while.

Add the beef pieces and cook for about 1/2 hour until tender.

Add cashew almond paste, poppy seed paste, fried onion paste, and fried potato cubes. Mix well and cook until the meat is fully cooked and the gravy thickens.

Add cream or condensed milk, raisin paste, and kewra water. Mix well and cook for a few more minutes.

Garnish with fried onion slices and chopped ginger. Serve hot with rice or naan.