Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Beef - Tongue | Cut and wash the meat. |
| 2 | Tablespoon | Coriander/Dhania | For grinding |
| 10 | Nos | Pepper Corns | For grinding |
| 10 | Large | Chillies Red Dry | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 1 | Teaspoon | Mustard Seed | For grinding |
| 4 | Medium | Chillies Green | For slicing |
| 1 | Inch | Ginger | For slicing |
| 5 | Flakes/Seeds/Cloves | Garlic | For slicing |
| 3 | Medium | Onions | For slicing |
| As Required | Salt | to taste | |
| 3 | Tablespoon | Vinegar | For taste |
| 1 | Piece | Cinnamon | Mix |
| 5 | Nos | Cloves (spice) | Mix |
| 3 | Tablespoon | Ghee | For Frying |
| 400 | Grammes | Potatoes | Pared and cut in cubes |
Method
Cut and wash the tongue. Grind the masala. Prepare the sliced masala.
Mix meat, ground masala, cloves, cinnamon, salt and vinegar, with 3 cups of water and pressure cook till the meat is tender. Remove the lid after the pressure has been discharged and add pared potatoes cut in cubes, with ghee, and the sliced masala and continue cooking till the potatoes are cooked.
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