½ kg. Beef (undercut0
½ tsp. freshly ground pepper
1 tsp. Ginger-garlic paste
2 tbsps. Vinegar
2 tbsps. Pork fat, ghee or oil
5 large onions
3 green chillies (chopped)
2 tomatoes (sliced round)
Slice the beef into 3 inch slices.
Flatten each slice slightly with a tenderiser. Mix the meat slices with the next 4 ingredients and allow standing for 2 hours.
Melt the fat in a large frying pan. Arrange the meat slices in the pan; spread the next 3 ingredients over the meat.
Cover with an aluminium plate or thali; keep some weight over it so that the meat won’t curl. Cook over slow fire till the juices dry up.
Allow the meat to get fried in the fat that remains in the pan.