Ingredients:
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 3-4
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 3-4
- Sabut kali mirch (Black peppercorns) 5-6
- Sabut lal mirch (Button red chillies) 2-3
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Khashkhash (Poppy seeds) 2 tbs (substitute: Cashew nuts or Almonds 2 tbs)
- Chanay (Roasted gram) 2 & ½ tbs
- Beef boneless cubes ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kacha papita (Raw papaya) paste 1 & ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Tatri (Citric acid) ½ tsp
- Pyaz (Onion) fried & crushed 1 & ½ Cup
- Dahi (Yogurt) whisked 1 Cup
- Sarson ka tel (Mustard oil) ¼ Cup
- Water 1 & ½ Cup or as required
- Garam masala powder ½ tsp
- Coal for smoke
- Pyaz (Onion) rings
- Lemon slices
Directions:
In a frying pan,add black cardamom,green cardamom,cinnamon sticks,cloves,black peppercorns,button red chillies,coriander seeds,cumin seeds,poppy seeds & dry roast until fragrant (2-3 minutes).
Let it cool.
In a spice mixer,add roasted spices,roasted gram,blend well & set aside.
In a bowl,add beef,ginger garlic paste,raw papaya paste,salt,red chilli powder,nutmeg powder,mace powder,citric acid,ground spices,fried onion,yogurt & mix well,cover & marinate for 5-6 hours or overnight in refrigerator.
In a pot,add mustard oil and bring it to smoke point.
Add marinated beef,mix well and cook on medium flame until oil separates (3-4 minutes).
Add water and mix well,cover & cook on low flame until meat is tender (approx. 45-50 minutes).
Sprinkle garam masala powder.
Give coal smoke for 2 minutes.
Garnish with onion rings,lemon slices & serve with naan.
Ajza:
- Badi elaichi (Black cardamom) 2
- Hari elaichi (Green cardamom) 3-4
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 3-4
- Sabut kali mirch (Black peppercorns) 5-6
- Sabut lal mirch (Button red chillies) 2-3
- Sabut dhania (Coriander seeds) 1 & ½ tbs
- Zeera (Cumin seeds) 1 tbs
- Khashkhash (Poppy seeds) 2 tbs (substitute: Cashew nuts or Almonds 2 tbs)
- Chanay (Roasted gram) 2 & ½ tbs
- Beef boneless cubes ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Kacha papita (Raw papaya) paste 1 & ½ tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Jaifil powder (Nutmeg powder) ¼ tsp
- Javitri powder (Mace powder) ¼ tsp
- Tatri (Citric acid) ½ tsp
- Pyaz (Onion) fried & crushed 1 & ½ Cup
- Dahi (Yogurt) whisked 1 Cup
- Sarson ka tel (Mustard oil) ¼ Cup
- Water 1 & ½ Cup or as required
- Garam masala powder ½ tsp
- Coal for smoke
- Pyaz (Onion) rings
- Lemon slices
Directions:
Frying pan mein badi elaichi,hari elaichi,darchini,laung,sabut kali mirch,sabut lal mirch,sabut dhania, zeera aur khashkhash dal dein aur khushbu anay tak dry roast ker lein (2-3 minutes).
Thanda ker lein.
Spice mixer mein roasted spices aur chanay dal ker ache tarhan blend ker lein & side per rakh dein.
Bowl mein beef,adrak lehsan paste,kacha papita paste,namak,lal mirch powder,jaifil powder,javitri powder,tatri,ground spices,fried pyaz aur dahi dal ker ache tarhan mix ker lein aur dhak ker 5-6 minutes ya overnight kliya refrigerator marinate ker lein.
Pot mein sarson ka tel dal ker smoke point per la ayein.
Marinated beef dal ker ache tarhan mix karein aur darmiyani ancch per oil laga ho janay tak paka lein (3-4 minutes).
Pani dal ker ache tarhan mix kerin aur dhak ker halki ancch per gosht gul janay tak paka lein (approx. 50-55 minutes).
Garam masala powder chirak dein.
2 minute kliya koyla ka dhuwan dein
Pyaz rings aur meon slices sa garnish ker lein aur naan ka saath serve karein.
