|Prep Time||Cooking Time||Total Time|
|30 mins||30 mins||60 mins|
Heat the oil and fry the ginger, garlic and beef for 10 minutes. Add the red chili powder, turmeric and salt and fry for 5 minutes.
Add 11/2 liters of water, bring to the boil, then cover and cook on low heat until the meat is tender.
Remove the meat from the pot. Add the fennel seed, cumin seed and garam masala powders to the liquid.
Dissolve the flour in some water and add to the pot.
After the liquid has thickened, return the meat to the pot and cook for 20 minutes.
Serve topped with green chilies, fresh coriander and ginger.
|Lemon juice||:||3 tbsp|
|Black pepper powder||:||1 pinch|
|Mustard paste or powder||:||1 tbsp|
|Warm water||:||6 tbsp|
|Eva Cooking Oil||:||3 cups|