Tanned beef
Materials
Beef with bones (small pieces) 500 gms, oil with 2 1/2 tablespoons, 1 teaspoon of garlic, 1 teaspoon of ginger, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of turmeric powder, 2 green chillies One and a half teaspoons of mustard, 2 teaspoons of chilli powder, 3 teaspoons of black pepper powder, 2 tablespoons of vinegar, 4 green chillies, 4 dried chillies, 5-6 cloves of garlic and salt to taste.
Method
Wash the meat and drain the water. Heat oil in a pan and fry with meat. When the color of the meat changes, remove all the bata and powder with spices. Vinegar and salt should be given. Shake with 1 cup hot water and cover. Reduce the heat of the stove.
Open the lid and when the water is dry, drain it for a while more. Now cover with 1 cup of water, cover with raw chilli and garlic cloves and cook over low heat. When the meat is cooked, heat 2 tablespoons of oil in a pan in the next oven and fry the dried chillies. When the chillies are crispy, cook the oil and fried chillies together in a meat pan over high heat. When the broth is reduced, reduce the heat completely and cover. When the oil is smeared, turn off the stove if you leave the oil. Serve with parota, luchi, hot rice or polao.
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