Kharay Masalay ka Gosht
Flour & Spice recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb beef boti
- A medium onion sliced
- 1 1/2 tsp garlic paste
- 1 1/2 inch ginger grated or very very finely minced
- 3/4 tsp cumin seeds
- 1 inch cinnamon stick
- 1/2 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
- 3/4 tsp Garam masala
- 1/2 tsp black pepper
- 1/2 cup yogurt - whipped and at room temp
- green chillies & cilantro for garnishing
- Neutral oil for cooking
Instructions
- 1
Heat a very generous glug of oil in a pot or pressure cooker
- 2
Add sliced onion
- 3
Fry till the edges are golden
- 4
Put the beef in the pot, saute and add the ginger and garlic
- 5
Add the whole spices, the red chilli powder, coriander powder, turmeric powder, and salt.
- 6
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!
- 7
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
- 8
At that point stir in the yogurt, the oil will quickly rise to the top.
- 9
Add diced chillies (according to taste), a handful of cilantro, black pepper and garam masala powder.
- 10
Give it a quick whirl and eat with roti!