Method:

Step-1 ( Marination )

• In a large bowl, combine meat, 1 cup sliced onions, ginger paste, garlic paste, salt, chili powder, turmeric powder, white pepper, black pepper, garam masala, cinnamon powder, nutmeg and mace powder, poppy seed, sahi jeera, ajawin, cloves, cardamom, cinnamon stick, bay leaves, star anise, black cardamom. give it a good mix and set aside

Step -2 ( Cooking )

• Heat cooking oil in a pan and fry the remaining sliced onions until golden brown
• Add the marinated meat to the pan, mix well cover and cook on medium heat until the meat is tender. Check and add water if needed during cooking.
• Once the meat is cooked, reduce the heat and continue stirring until the gravy evaporated ( Note: it is a very crucial stage,make sure you don't burn it ) stir until the meat is dry.

Step-3 (Tarka-Tempering)

• In another pan, heat mustard oil. Add sliced garlic and fry until golden brown. Be cautious not to burn it.
• Add crushed fenugreek seeds and let them sizzle.
• Pour this Tarka over the cooked meat, give it a good mix.
• Add soya sauce ( Optional - the quickest way to make the dish look black without much effort, but authentic khala bhuna does not use soya sauce. if you use right amount soya sauce it doesn't change the taste much )
• Add fried onions (barista) stir for few minutes

Step-4 ( Serve )

• To make it look fancy garnish with fried onion and green coriander (optional),

  Serve this delicious mouth watering khala Bhuna with your choice of roti,nan bread or rice.

Pro Tips

• Exercise patience while cooking the meat to avoid burning the spices.

  Traditionally, beef is used, but mutton or lamb can be substituted.

  Adjust salt carefully if using soya sauce, as it contains salt.

  Strain the meat before serving to reduce excess oil consumption