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Kharay Masalay ka Gosht

Author Sarah Mir

Ingredients

  • 1 lb beef boti
  • A medium onion sliced
  • 1 ½ tsp garlic paste
  • 1 ½ inch ginger grated or very very finely minced
  • ¾ tsp cumin seeds
  • 1 inch cinnamon stick
  • ½ tsp whole black pepper
  • 6 cloves
  • 2 black cardamoms
  • ¾ ts salt
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • One third tsp turmeric powder
  • ¾ tsp Garam masala
  • ½ tsp black pepper
  • ½ cup yogurt - whipped and at room temp
  • green chillies & cilantro for garnishing
  • Neutral oil for cooking

Instructions

  • Heat a very generous glug of oil in a pot or pressure cooker
  • Add sliced onion
  • Fry till the edges are golden
  • Put the beef in the pot, saute and add the ginger and garlic
  • Add the whole spices, the red chilli powder, coriander powder, turmeric powder, and salt.
  • Cook till tender - for a pressure cooker add about a cup of hot water and cook till the meat is tender. For a regular pot add about a cup and a half, bring to a boil and simmer for 50 minutes to an hour until tender. Keep an eye on water levels to prevent burning!
  • Turn the heat up and dry up the water, when the masala is at the "right" level the oil will rise above the spice paste
  • At that point stir in the yogurt, the oil will quickly rise to the top.
  • Add diced chillies (according to taste), a handful of cilantro, black pepper and garam masala powder.
  • Give it a quick whirl and eat with roti!

Notes

Yogurt frequently splits when added to a hot gravy. Using greek yogurt manages that, but I prefer regular yogurt and just put it out before I start cooking and near my pot. If it still feels cool then before adding I mix a spoonful of the masala into the yogurt to make the temp closer to the gravy.
Adapted from from Bajias Kitchen