|
Ingredients
|
Quantity
|
|
Boneless meat fillets
|
2 ½ pounds
|
|
Onion – finely chopped
|
4
|
|
Ginger
|
3 pieces
|
|
Garlic flakes
|
12
|
|
Dry figs (anjeer) soaked for ½ hours
|
4
|
|
Kacharis soaked for 30 minutes
|
6
|
|
Red chilli powder
|
2 tsp
|
|
Garam masala
|
½ tsp
|
|
Cloves
|
8
|
|
Oil
|
1 cup
|
|
Almonds soaked – blanched and peeled
|
15
|
|
Yoghurt
|
2 cups
|
|
Salt
|
to taste
|
Blend ginger, garlic, anjeer, kachari, chilli and garam masala to
a fine paste. Mix with yogurt and salt. Marinate the meat fillets in the above
mixture for 4-5 hours. Heat oil in a heavy bottomed pan and fry onions until
golden brown. Remove and keep aside.
