Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| One | Tablespoon | Vinegar | for grinding |
| Ten | Flakes/Cloves | Garlic (Lason, Losun) | for grinding |
| One | Inch | Ginger (Adhrak) | for grinding |
| One | Teaspoon | Jeera Powder | for grinding |
| One | Tablespoon | Chilly Powder, Red | for grinding |
| One | Teaspoon | Mustard Seed (Sarson) | for grinding |
| Half | Kilogram | Beef | for Chops and put in marinade |
| Two | Tablespoon | Cooking Oil | for frying |
| Four | Medium | Onions | Slice and fry. |
| One | Teacup | Water | for boiling |
| 1 - 2 | Teaspoon | Salt | Add to taste |
| Four | Medium | Potatoes | for slicing and frying. |
Method
Grind the ingredients in vinegar.
Cut the meat in big slices and gently chop them on both sides.
Put meat in Masala and marinate for half hour or more.
Slice four onions and fry them till tender in oil. Then lay the meat slice by slice over the onions. Pour one-cup water, one to two teaspoons salt and cook on medium heat till all the water is absorbed. Let the meat turn brown. Fry sliced potatoes and serve with the above meat.
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