Beef/ Mutton Chap

Marinate the meat with salt and keep it for 2-3 hours.

Then wash the salt from the meat.

Next marinate it again by adding all the spices and keep it in the fridge (if its mutton then keep it for 1.5 - 2 hours, in case of beef keep it for 3-4 hours)

Then in a saucepan add the meat with all the spices and a bit of sugar and cook it until the water dries up.

In another pot keep some water stored in case you need extra water to boil the meat.

Next, deep fry the meat until it's brown and crispy.

Ready to serve.