• 1 kg Beef, bong meat cut in 4-6 pieces
• 1 kg Nulli / marrow bones
• Finely sliced 3 Medium onions
• 1 table spoon Chilli powder
• 1 table spoon Garam masala powder
• 6 liters Water
• 5 table spoon Ata / fine whole meal flour used for bread making
• 1-2 Bheja/cow brains
• ½ – ¾ Cup Pure ghee or butter
• Salt of your taste
• Finely sliced 3 Medium onions
• Finely sliced 6-8 Green chillies
• Cut julienne style 3 Inch piece ginger
• Handful coriander leaves
• 3-4 Limes cut into halves

First of all fry 2 sliced onions in ghee until dark brown, after that take out and spread it on a paper. Let it cool, when cool crush the onions and them a side.

Use the same ghee and put chilli powder and cook on small heat or low heat for a minute. You should note that chilli powder should not be burned.

Now add the beef, garam masala powder, and fried crush onions and salt of your taste.

Fry it for some time and add 6 liters of water in it and cook on medium heat for 6 to 7 hours. Or in other words cook up till the quantity of the gravy should be halved.

by Pak101.com (few years ago!) / 1968 views