Beef and Onion Soup

Beef and Bund Gobhi ka Soup

Bataer ke Gosht ka Soup

Barley Soup

All Green Soup

Handi Mutton

Dhuwan Gosht

Shahi Qaurma with Carrot

Rajisthani Beef

Grilled Koftay

Dahi Gosht

Behari Pasanday

Afghani Kabab With Tomato Gravy

Ingredients:

• Salt to taste 
• Ginger Garlic Paste 1 tbsp 
• Tomato 1 kg (chopped) 
• Onion 2 (chopped) 
• Black Pepper 1 tbsp 
• Lemon Juice as required 
• Green Chillies 4 (chopped) 
• Beef 1 kg (minced) 
• Fresh Coriander 1bunch(chopped) 
• Bread 2 

Method:

• Take beef mince, ginger garlic paste, salt and bread slices and put it in chopper and make batter. 
• Now take black pepper and chopped onions and mix it in batter. 
• Make kabab from batter and shallow fry it till it turns golden brown. 
• Use green coriander for garnishing. 
• Take a wok and put tomato, oil, black pepper and salt and suate it and make a single batter. 

Salt and Pepper Beefb

Pasandey Karahi

Mewe wala Gosht

Masale wala Gosht

Lazeez Karahi Gosht

Kaleji ke Tikkay

Kaleji Aloo Fry

Hunter Beef

Cheeni Beef with Tomato

Bhunay Huay Pasandey

Beef Bites

Beef Baingan

Achari Gosht

Beef Chili With Red Sauce

Ingredients: 

• Beef undercut ½ kg
• Tomato ketchup 1 cup
• Chicken stock 1 cup
• Capsicum 2
• Green chili 10
• Corn flour 1 tsp
• Garlic 1 tbsp (chopped)
• Sesame oil 1 tbsp
• Vinegar 1 tbsp
• Black pepper ½ tsp
• Salt ½ tsp
• Soya sauce 2 tbsp
• Oil 2 tbsp

Procedure: 

1. Cut the beef into strips and marinate it with salt and sesame oil, leave it for a night.
2. Now heat oil and fry chopped garlic in it.
3. When aroma of garlic arise add beef strips and fry 3 to 4 minutes.
4. Now add chicken stock and cook it on low flame.
5. On boiling point add black pepper and corn flour.
6. In the end add tomato ketchup, vinegar, soya sauce, green chili and capsicum, mix and close the flame.
7. Tasty beef chili with red sauce is ready to serve.

Ginger and Garlic

Ginger and Garlic both have different taste..i saw in the cooking shows everybody ( all food experts and chefs) put ginger garlic paste in everything ..like in bihari kababa ..seekh kabab and koftey ..there is no need to put galic in it and if u making any vegitable except Gobi ....no need to put ginger ....ginger is good for meet dishes like bihari kabab and koftey and seekh kabab ..........and yes in sabzi gosht u can use both ginger garlic ..
try this thing u will enjoy ur taste of the food better..............bet ya

Butter, Ghee, Paneer, Cheese, Cream

• WHEN making butter out of cream in summer, stand the jug of cream in a basin of cold water or ice and whisk briskly. When the cream thickens, add cold water to quicken the butter forming.
• BUTTER-making is less messy if you heat a pan of water first so that the bowl of cream, whisk, jug, and so on, can be easily cleaned by dipping in the hot water. Do not throw away this oily water-use it to rub all over the body when having a bath.
• IF you add some salt to the cream before churning, the butter will taste better and last longer without going rancid.
• IF the buttermilk is too salty to drink, use it in place of water in a vegetable curry. In fact, when mixed with a bit of curd and besan and cooked with onions, tomatoes and spices, it makes a very popular north Indian speciality call ‘besan ki karahi’ ! Sindhi Karahi can also be made with this.
• YOU can usually get quite a bit of paneer or cottage cheese out of buttermilk. Just heat it and either squeeze a bit of lime juice into it or add a spoonful of curd to make it curdle. Strain the paneer so that the whey is separated.
• IF buttermilk or whey is used to knead the dough for tandoori roti and naans, they come out extra light, provided you let the dough stand for some hours before use.
• CREAM should only be made into butter while it is fresh. Once it turns smelly and discolourd it is not worthwhile doing so, as it will go bad very soon. However, it can be turned into perfectly good ghee.
• WHEN you are making ghee out of cream, it is best to line the karahi or pan with a teaspoon of oil or butter to prevent the cream from sticking to the bottom of the pan as it slowly cooks.
• COOKED this way over a slow fire, the ghee will not turn brown and neither will the residue from the ghee get burnt and be tendered useless. It can be used in a number of ways once the ghee is strained and bottled.
• GHEE residue can be used for making halwas out of suji, besan or dalia. First heat the residue in a karahi on a low fire and then add a few spoonfuls of any one of the above ingredients. Roast for a while till you get a nice aroma, and then add the sugar and water. Cook for a few minutes, garnish with nuts and serve. There is no need to add any ghee as the residue contains plenty of it. Hence this is a very economical way of making a tasty sweet dish.

Kitchen Hints

- THE pots, in which milk is kept and boiled, usually have cream stuck around the sides. While washing do not throw the milky water. Instead, use it to water ‘motia’ and ‘chambeli’ plants. They will grow better and have more flowers. 


- IT is not easy trying to figure out the freshness of fish nowadays when sellers smear them with red colour! Here are certain points that your should always consider while buying fish:


a) A fresh fish has clear, shining and protruding eyes while a stale one’s would be a bit hazy, pinkish and buried in their sockets. 
b) The skin of a fresh fish would be shiny and firm. A stale fish’s skin is not firm or lustrous.
c) The gills should be clean and red. A stale fish’s gills are brownish or are turning greenish colour.
d) Fresh fish meat sticks to its bones while stale meat is soggy and difficult to handle.


- If the onions burn while browning, remove all the burnt bits, change the pot and add a little fresh oil, otherwise the burnt taste will pervade the curry. You may have to start again.


- If the curry has become too hot, and contains tomatoes and/or whipped yoghurt, or coconut milk, and an extra tomato or two. Also add ½ -1 teaspoon of sugar.


- If the curry has become too salty, add pieces of potato, or a piece of dough, which you must remove before serving. The potatoes and dough will absorb the liquid and then you can top up with cup plain water, which will dilute the saltiness.


- If the curry is too liquid, boil uncovered (keep your exhaust fan on!) for a few minutes.


- If the curry is not spicy enough, fry whatever spices you like with some chopped green chilli in hot oil in little saucepan or ladle (be careful as the chilli can splutter) and add to the curry.

Kitchen, Cooking, Baking & Cleaning Tips

• ALWAYS soak powdered gelatine in cold water for a few minutes before dissolving over a pan of simmering water.
• GRATE off the rind of lemons and oranges with a fine grated and blend with castor sugar. Store in an airtight glass jar and use the flavoured sugar when needed for special cakes, puddings and so on.
• TO peel tomatoes quickly, place the tomato on a fork and hold it over the gas flame till the skin bursts. Keep turning it for a few moments, and then peel without any trouble.
• FOR a quick snack or unusual breakfast dish, cook fresh mushrooms in butter; add salt and pepper and a dash or cream and heap onto hot toast.
• WHEN making a lot of sandwiches, one has all the crusts from the sides leftover. You can make use of these by drying them in the sun till they are hard and then crushing them into bread-crumbs with a heavy rolling pin. They can be used for coating fish, chicken, cutlets, and so on.
• FOR light, fluffy omelettes, add half an eggshell filled with water to the eggs before beating them.
• VERY sour curd can be made to taste more palatable by mixing it with a few spoons of fresh cream or even milk and a bit of sugar. You can lessen the sourness further by making it into a tasty raita by adding boiled potatoes diced small, or putting in finely chopped onion, tomato, cucumber or capsicum, depending on what you have at hand. However, add the tomato, salt, pepper and spices just before serving. 
• GET rid of all the insects hidden in a cauliflower by immersing the whole vegetable in a big pen or pail of cold water with a tablespoon of salt mixed in it. Leave it soaked for ten to fifteen minutes before taking out. Rinse well under running water before cutting.
• FOR keeping lettuce and other green masala in the refrigerator use paper bags, not plastic ones, if you do not want it to go mouldy.
• ONE can also add a pinch of cooking soda when boiling vegetables so that they retain their color. However, do not make this a regular practice as cooking soda is supposed to reduce the vitamin content of most vegetables.
• ADD flavouring or essence to puddings or ice creams only after they have cooled. If put into hot food they are not so effective.

Useful Tips

• To avoid teary eyes when you chop the onion, put a piece of the outer skin of the onion on your forehead before you start cutting. Another option is to put a dish with water next to you and rinse the knife every time you make a cut. Yet another solution is to put the onion in the freezer for 20 minutes before you start cutting.
• If you cooked a meal and it is too salty,cut a potato in half and drop it in with the food for 20 minutes. The potatoes will absorb the salt.
• To tell if an egg is fresh,put it in a glass of water. If the egg sinks, it is fresh. If it floats, it’s old.
• To avoid bad smells in the refrigerator, place an uncovered plate with coffee. Another option is to place an open box of baking soda.
• If you want the bananas or avocados to ripen faster, wrap them in newpaper.
• To unclog the sink, pour in some baking soda and vinegar, and let sit for several hours. If it is still clogged, try it two or three more times.
• For burned pots pour enough vinegar to cover the burned area, set to boil, and then rinse. It will look like new.
• Add a tablespoon of vinegar to the water and boil the potatoes faster.
• To a plain carrot soup add a touch of ginger and it becomes really tangy.
• Peel the onions and cut the in half. and soak them in water for a few minutes,  it will stop your eyes from watering.

Kitchen Tips

• Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!
• Never use metallic bowls to marinate meat - the acids (vinegar or lemon) can react with the metal bowls!Add a small amount of sugar when cooking carrots, peas, beets or corn - this will keep the flavour! 
• Add a pinch of salt while frying Puris or Pakoras - this will help absorb less oil! 
• Keep the Karela in water and add a pinch of salt in it for 1/2 hour to remove the bitterness of it! Add a piece of coconut shell to a mutton dish while it is getting cooked, the meat remains tender and gets cooked much faster!
• For soft idlies like a sponge do not stir the batter after it has got fermented.Pour the batter as it is!
• Cleaning your grater after shredding cheese can be made easy by grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes!
• Placing Potatoes in salt water for 15 minutes before baking make them bake quickly. Salt also adds taste!To keep the chilies fresh for a longer time, remove the stems before storing!
• Do not fry paneer, immerse it in boiling water to make it soft and spongy! 
• When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated!
• Add a pinch of sugar while cooking spinach and green leafy vegetables, it will retain its green colour!
• A bay leaf added to the flour container will keep the flour free from moisture!
• Never cook mushrooms in aluminum pans because the mushrooms will darken!

Kachey Gosht ki Biryani

INGREDIENTS

• BOIL RICE 1/2 kg
• ONION 250 gm
• MEAT 750 gm
• YOGURT 375 gm
• LEMON 4 slices
• TOMATOES 2
• GREEN CHILIES 6
• MINT LEAVES 1/2bunch
• OIL 1cup
• MILK 1/2cup
• TURMERIC 1/2 tsp
• CORIANDER POWDER 1tsp
• YELLOW COLOR 1/2 tsp
• RED CHILI POWDER 2 tsp
• KEVRA WATER 1 tbsp
• WHOLE SPICE 1 tbsp
• GINGER GARLIC PASTE 1 tbsp
• PAPAYA 2 tbsp
• SALT to taste

DIRECTIONS

Marinate 750 gm meat with 2 tbsp papaya, 375 gm yogurt, 1 tbsp ginger garlic paste, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tbsp all spice and salt to taste for 30 minutes. Now heat 1 cup oil in a pan, fry 250 gm chopped onion till it turn to golden brown in color. Add the marinated meat, 6 green chilies, 1 bunch of mint leaves, 4 slices of lemon and 2 chopped tomatoes. Fry well. Now add 1/2 kg boiled rice, also add 1/2 tsp yellow color dissolved in 1/2 cup of milk. Lastly add 1 tbsp kevra water. Cover and simmer for 30 minutes.

Mutton keema curry white

Ingredients

• Mutton mince 750 gm
• Almonds 1 table spoon
• Cardamom powder ½ tea spoon
• Cashew nuts 1 table spoon
• Cooking oil 4 table spoon
• Garlic, chopped 1 table spoon
• Green chilies, whole 4
• Onions, chopped 1/3 cup
• Poppy seeds (khus khus) 3 tea spoon
• White pepper powder 1 tea spoon
• Yogurt 1 cup

Preparation:

Soak and peel almonds. Soak cashew nuts and poppy seeds for an hourBlend all above three with a little water to a fine paste. Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown. Add mince and sauté over gentle heat. Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies. Simmer gently till mince is cooked and gravy is reduced by half. Pick out and discard the green chilies. Add the nut paste and stir well. Simmer for 2-3 minutes. To Serve: Serve hot with paratha or chapati.

Parchae Kabab

Chicken Noodles

Chicken Finger

Fish Chargha

Dum ke Kabab

Mutton Qorma

Mutton Biryani

Mutton Khurdi (Mutton Stew)

Ingredients:

• Mutton pieces (bone-in) – 2 lbs
• Onion – 1 medium (finely chopped)
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Green chili (jalapeño pepper) paste – 2 tsp
• White flour or Gram flour (besan) – 1 tbsp
• Milk (2%) – 1 cup
• Cumin seeds (zeera) – 1 tsp
• Mint (pudina) – a few leaves, fresh
• Lime juice – 1 full lime
• Cooking oil – 1 tbsp

Procedure:

In a large pot, add 6 cups of water and boil the meat with the onion, ginger, garlic and green chilly paste. When the meat is tender, add milk and simmer for 5 minutes.

In a separate frying pan, heat the oil and fry cumin seeds until golden brown and crackling. Add gram flour and fry for a few minutes until oil separates and rises to the top. Add the hot oil to the pot with meat (for baghar).

Garnish with mint and serve with naan (pita) or khichdi (rice cooked with lentils).

Baked Koftas (Meatballs)

Ingredients:

• Ground beef or turkey – 4 lbs
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chilies (serrano or jalapeño peppers) – 4, seeds removed
• Green chili paste – 1 tsp
• Curry powder – 1 tsp
• Bread slices (white or whole wheat) – 2
• Cilantro – 1 fistful, fresh
• Onions – 2 medium, finely chopped
• Oil
• Salt

Procedure:
Add all the spices, ginger, garlic and green chili paste along with ½ tsp cooking oil to the ground meat, mix well and set aside for 1-2 hours (cover and refrigerate).


Squeeze out liquid from the chopped onions and mix with the ground meat. Soak bread slices in water and add them to the meat after squeezing out water. Add chopped cilantro, rub some oil on your palms and form small, ping pong ball sized rounds. Grease an oven-safe serving pan and bake on 375 degrees Fahrenheit for 1 hour or until golden brown.


With five minutes remaining in baking time, remove koftas, top them with julienned (thinly sliced) green chilies and return to the oven to complete baking. Serve with cucumber and mint yogurt sauce (raita) and vegetable pilaf, or in a pocket pita! You can also sauté onions and tomatoes on the stove and add the koftas before serving.

Bone less Chicken Bites

Ingredients:

• 1 kg Bone less Chicken cut into small or medium thin strips, length wise, (Breast portion) wash and drain well.
• 4 table spoons Flour
• 6 to 8 table spoons Evaporated milk
• 1 table spoon Ginger paste
• 1 table spoon Garlic paste
• 2 table spoons Honey
• 4 table spoons Tomato Ketchup
• 2 table spoons Red chili powder
• 1cup Quick cooking oat meals
• Oil (for deep frying)
• 4 table spoons Cocoa powder
• 2 table spoons Corn Flour
• ¼ table spoon Baking powder (Mix corn flour with baking powder well and sift together)

Procedure:
First of all take a large mixing bowl and place all the ingredients (except oat meals and oil) in it and mix gently until all of them merged well. After that cover and leave in the refrigerator to marinate for some time. You should keep the mixture in the refrigerator for an hour. Now spread the oat meal with dry hands in a large tray and then in oat meals mix again finely and coat chicken strips nicely turn by turn. 
Deep fry in batches in hot oil on medium or slow flame and fry them until they turned golden brown, crispy and cooked well.
After that drain on absorbent paper, and then put them into serving platter. After that server them with tomato ketchup and enjoy the crispy taste.

Stuffed Mutton Shoulder

Ingredients:

• Mutton shoulder, blade bone removed 1 large (3 to 4 pounds)
• Vegetable oil 1 Table spoon
• Seasoned bread crumbs 1 cup
• Finely chopped garlic 2 cloves
• Finely chopped onion 2 Table spoons
• Chopped fresh mint (or parsley) 1 Table spoon or 1 teaspoon dried
• Grated zest of ½ lemon
• Beaten egg 1 with 1 Table spoon milk or cream

Procedure:

• First preheat oven to 325 F and line a roasting pan with nonstick foil.
• Now rub the exterior of mutton shoulder with vegetable oil and then sprinkle it generously with salt and pepper.
• Take a small bowl, toss bread crumbs, garlic, onion, mint, lemon zest, and egg until combined. After that place stuffing in the mutton cavity and roll it to cover, and tie with a string tightly or secure with a metal skewer.
• After all these process roast it for approximately 3 hours. Note it should be done by basting with pan juices or additional vegetable oil which you can add to prevent roast from drying out.
• At last remove to a platter and cover loosely with foil. Leave the mutton shoulder for about 15 to 20 minutes more before serving.

Karahi Qeema

Nawabi Murgh Biryani

Mutton Karahi

Fried Mutton

Behari Qeema

Kaleji

Afghani Palao

Beef Liver with Onions

Ingredients:

• 1/4 cup soy sauce 
• 1 teaspoon granulated sugar 
• 1 teaspoon chicken soup base or bouillon granules
• 1 pound beef liver 
• 2 tablespoons vegetable oil 
• 1 large onion, halved and thinly sliced

Procedure
Combine soy sauce, sugar and chicken soup base in medium bowl. Add liver; stir to coat. Cover; marinate in refrigerator, stirring occasionally, for 30 minutes.Heat vegetable oil in large skillet over medium-high heat. Add onions; cook, stirring frequently, for 5 to 6 minutes or until golden. Place liver over onions; cook on each side for 3 to 4 minutes or until no longer pink in center.

Achaar Masala Qeema

ma

Bihari Kabab

Ingredient

• One kg. undercut
• 60 grs. garlic
• 100 grs. raw papaya
• 120 grs. cooking oil
• 60 grs ginger
• 10 grs. red chili pa
• 10 grs. garam masala

(whole hot spices and salt to taste)



Method :


Cut the meat into thin slices and flatten them with a flat knife. Grind ginger, garlic and raw papaya into fine paste. Grind the hot spices and mix with paste and cooking oil and rub meat well with it. Put it in a refrigerator for 8 hours for marinating meat. Put the meat on skewers and barbeque over charcoal fire.

Down Home Beef Stew

Ingredients: 

• 1 pound beef stew cubes
• 2 tablespoons flour
• 1 tablespoon vegetable oil
• 1 package oxtail soup mix
• 4 cups cold water
• 2 cups fresh or frozen baby whole-style carrots
• 2 medium potatoes, cut in eighths
• 4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)

Procedure: 
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen vegetables, add during the last 15 minutes of cooking time.


Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.

Flavorful Swedish Meatballs

Ingredient: 

• 2 eggs, slightly beaten
• 1/4 cup ketchup
• 3/4 cup dry bread crumbs
• 2 tablespoons dried parsley flakes
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 pounds ground beef
• 1 pound ground pork
• Additional Ingredients (for each batch)
• 1 envelope brown gravy mix
• 1/2 cup sour cream
• Dash each nutmeg and pepper

Hot cooked noodles


Procedure: 
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-in. balls (about 6 dozen).
2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or until no longer pink, turning often.
3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.


To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy according to package directions. Add meatballs; cover and cook for 10 minutes or until heated through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.

Meat Sauce for Pasta

Ingredients: 

• 2 pounds bulk Italian sausage or ground beef
• 1 large onion, chopped
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (4 ounces each) mushroom stems and pieces, drained
• 1/2 cup minced fresh parsley
• 2 teaspoons garlic salt
• 1 teaspoon dried oregano
• 1/2 teaspoon each dried basil, chili powder and pepper
• 2 bay leaves

Hot cooked pasta


Procedure: 
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay
leaves. Freeze in meal-size portions.


To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
Serve over pasta.

Miniature Meat Pies

Ingredients: 

• 1 pound ground beef
• 1/2 cup chili sauce
• 1 envelope onion soup mix
• 1/4 teaspoon salt

Dough:

• 3 cups all-purpose flour
• 1 to 2 tablespoons sesame seeds, optional
• 1-1/4 teaspoons salt
• 1 cup shortening
• 3/4 cup shredded cheddar cheese
• 3/4 cup evaporated milk
• 1 tablespoon cider vinegar

Procedure: 
1. In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix
and salt; set aside.
2. In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until
crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough
forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter.
3. Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2  \tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425°F for 12-16 minutes or until golden brown.


Serve immediately; or cool, wrap and freeze for up to 3 months.


To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425°F for 14-16 minutes or until heated through.

Beef / Mutton Stew

Ingredients

• 1 kilogram of beef or mutton ,medium sized cubes
• 500 grams of onions (sliced)
• 500 grams yougurt,whisked
• 1 tsp. of garlic paste
• 1 tsp. of ginger paste
• 5-6 Whole black peppers
• 4-6 cloves
• 2 Big Black cardamoms
• 1 stick of cinnamon
• 1/2 tbsp. cumin seeds
• 3 tbsp. of coriander ,crushed
• 1 1/2 tbsp red chillies ,crushed
• 1 tbsp salt ( or to taste)
• 1/2 cup oil
• 2-3 Green Chillies (chopped - for garnish)
• A few fresh coriander leaves (for garnish)

Procedure
Put oil in a heavy pot, add the onions and saute until golden brown-transparent.
Add the meat to the onions, and constantly stir until the water dries up.
Mix all of the ingredients above in yougurt and add to meat. (Except for the Fresh Coriander Leaves and Green Chillies).
Mix and saute for a few mintes.
Now add enough water so the meat can tenderize.
Cover pot. And let the meat cook on low heat.
When the meat is well tender and cooked,cook on high heat,stiiring continuosly until oil separates.
Add fresh coriander leaves, and chopped green chillies.
Mix and remove from heat.
Serve hot with naan or chapati.