Beef Rezala

Method

Heat ghee in a heavy-bottomed pot and fry sliced onions until golden brown, then remove half for garnish. In the remaining ghee, cook the beef cubes until browned on all sides. Add garlic paste, ginger paste and green chillies, stirring for 2 minutes until fragrant. Mix yoghurt with the dry spices and pour into the pot, stirring well to coat the meat. Add bay leaves, cardamom, cinnamon and peppercorns, then pour in water and bring to a boil. Reduce heat to low, cover and simmer for 45-50 minutes until beef is tender and the sauce has reduced to a creamy consistency. Garnish with reserved fried onions, fresh coriander and mint before serving.