Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1/2 | Kilogram | Beef - Mince | Wash and drain |
| 3 | Large | Potatoes | Pared a nd cubed |
| 200 | Grams | Green Peas (Matar) | Shelled |
| 3 | Tablespoon | Cooking Oil | oir ghee for frying |
| 2 | Medium | Onions | sliced and fried |
| 3 | Teaspoon | Garlic Paste | Fry |
| 1-1/2 | Teaspoon | Ginger Paste | Fry |
| 2 | Small | Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) | Fry |
| 1 | Teaspoon | Turmeric Powder | Fry |
| 1 | Teaspoon | Chilly Powder, Red | Fry |
| 1-1/2 | Teaspoon | Jeera Powder | Fry |
| 1 | Teaspoon | Coriander Powder | Fry |
| 1 | Teaspoon | Garam-Masala | Fry |
| 1 | Inch | Cinnamon (Dalchini) | Add |
| 4-6 | Nos. | Cloves (Lavang) | Add |
| 1/2 | Teaspoon | Cardamom Powder | Add |
| 3-4 | Nos. | Chillies Green | Slit and Add |
| 1 | Teaspoon | Vinegar | Optional |
| As Required | Salt | to taste |
Method
Wash the ground beef mince, drain all the water and keep aside.
In a separate vessel, par boil, potatoes and peas.
Fry:
In a frying pan, heat some ghee or cooking oil, and fry the sliced onions till they turn golden brown. Then add the ginger and garlic paste and fry it. Add the bay leaves and fry them, till they change their color.
Then add the curry powders, and fry all well.
Add
cinnamon, cloves and cardamom powder or crushed or powdered cardomom. Finally, add the mince and fry it well.
Gently stir it. When sufficiently blended with the masala, add some water to the mince and cook, till the meat is well cooked. The water should be slightly above the meat contents.
When the meat is half cooked, slit the green chillies, lengthwise, and cook it with the mince. Add the potatoes and green peas and add salt to taste. If you like a sour taste too, then add a teaspoon of vinegar, as this is optional. When the mince is cooked and the water evaporated, and the dish appears dry, put the stove off.
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