Beef pasanday 1 kg
Finely chopped mint leaves 1 bunch
Oil 1 cup
Yogurt 1 cup
Finely chopped green chilies 4
Finely chopped onion 4
Small cardamom 6
White cumin 1 tsp
All spice powder 1 tsp
Poppy seeds 1 tbsp
Garlic paste 1 tbsp
Roasted chickpeas 2 tbsp
Ginger paste 2 tbsp
Mustard oil 2 tbsp
Bihari kabab masala 3 tbsp
Raw papaya paste 2-3 tbsp
Salt to taste
Wash pasanday, crush with heavy knife and marinate with salt, ginger paste, garlic paste and raw papaya paste.
Now mix chickpeas, cumin, poppy seeds and small cardamom and grind finely.
Then mix grinded masala, yogurt, 2 lemon juice, mint leaves, green chilies and bihari masala.
Then heat oil in pot, fry onion until golden brown, take out half onion and spread on paper.
Now put masala pasanday in half onion, cover it and cook it.
When water dries, put mustard oil and simmer it on low flame.
Then add 2 lemon juice, mint leaves and green chilies and serve with hot tandoori parathay or sheermal.