Pasanday___ half kg
Ginger___ 1 small bundle
Cinamon ___ 1 piece
Ghee___ 100 grams
Vinegar___ 50 ml
Onion___ 2 0r 3 bundles
Cloves___ 4 nos
Small cardamon___ 4 nos
Coriander___ as required
Red pepper, salt___ as required
First of all cut the onion\'s bundles into the shape of tussels. Likewise chop the ginger finely.
Fry some tussels of onion into ghee and draw them out and grind them then add meat pieces into ghee and keep the fire high.
When pieces of meat becomes fry well then draw them out of the boiler and keep them saparately.
Add coriander, red pepper, salt, garlic and remaining onion into water and fry this grinded mixture of spices into
ghee.
When it becomes red and it leaves ghee then add meat pieces, cloves, cinnamon and small cardamon into boiler and fry them by mixing with the spices.
When the meat is about to red then add water which is enough to tender meat.
Donot keep more soup.
Add vinegar and close the mouth of boiler for few minutes.
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