Directions

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  1. Fry the sliced onions in oil until golden.
  2. Take out the fried onions and crush. Set aside.
  3. With the flame off, in the same oil add ginger & garlic paste, Shan masala, ginger powder, salt, and red chili powder.
  4. Arrange the beef bones at the bottom, layer meat on top of that, and add enough water so that the meat is completely immersed.
  5. Cover and cook on low heat till the beef is tender but not so soft that it starts to break apart(this could take 3-4 hours).
  6. In a frying pan put the flour and roast on very low heat till golden.Don’t over roast it, just enough that it changes colour slightly and gives out a roasted fragrance. Set aside to cool.
  7. Take a separate pan and move all the meat to it.
  8. Take out the marrow from the bones into a separate bowl and discard the bones.
  9. Pass the gravy through a thin sieve.
  10. You will notice a layer of oil floating on top of the gravy. Using a spoon take out the oil and pour it on top of the marrow you had taken out in step 8.
  11. Pour your smooth gravy into the meat.
  12. Set the cooking pan with the meat and gravy on medium heat and leave to cook (covered).
  13. Sieve your remaining dry ingredients: 2 tbsp ginger powder, fennel powder, cumin, nutmeg, mace, all-spice. Add roasted flour and water to make a paste. The paste should not be too thick or too runny (like pancake batter).
  14. Stir the paste into the meat. Stir long enough so that no lumps form. Leave to cook on low flame (covered) for 30 minutes, stirring occasionally.
  15. When the meat is cooked, add marrow and butter.
  16. Garnish with ginger, lemon and green chilies.
  17. Serve hot with fresh naan.